Steam-Sautéed Vegetables - cooking recipe

Ingredients

4 cups coarsely chopped vegetables (such as broccoli, carrots, cauliflower and green beans)
1 cup college inn fat free & low sodium chicken broth
1 garlic clove, minced
1/4 teaspoon grated fresh ginger (optional)

Preparation

Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
Remove vegetables to a serving bowl with a slotted spoon.
Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.