Prep time 5 min.

Cook time 10 min.


4 cups coarsely chopped vegetables, such as broccoli, carrots, cauliflower and green beans

1 cup College Inn® Chicken Broth 40% Less Sodium

1 garlic clove, minced

1/4 tsp. grated fresh ginger, optional


  1. 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 crisp-tender.

  2. Remove vegetables to a serving bowl with a slotted spoon.

  3. Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half (about 1/4 cup). Pour broth over vegetables before serving.

VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 Tbsp. honey in Step 3.

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