1/2 head cauliflower
1/2 lb. broccoli
1/2 c. lemon juice
4 tbsp. water
1 c. chicken or beef broth (canned)
1/4 tsp. soy sauce
1 tbsp. grated lemon rind
1 minced clove of garlic
2 tbsp. cornstarch

Break cauliflower and broccoli into florets. In a wok or heavy skillet, heat 1 tablespoon lemon juice and 2 tablespoons water. Add cauliflower, stir-fry 4 minutes. Add broccoli; stir-fry 3 minutes to tender-crisp.

In medium saucepan, combine broth, remaining lemon juice, soy sauce, lemon rind and garlic. Heat to boiling.

In covered container, shake together cornstarch and 2 tablespoons water. Gradually add to broth, stirring constantly until thickened. Serve sauce with veggies.