Zucchini and Soy Bean Stir Fry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I invented this while goofing around in the kitchen. It ended up being a hit with my family! If the veggies are steamed tender-crisp before being thrown in the pan, it cuts the cooking time in half and makes it a quick healthy lunch! Serve warm, topped with toasted sesame seeds. Ingredients:
1/3 cup broccoli florets |
1/3 cup cauliflower florets |
1/2 cup shelled edamame (green soybeans) |
1 large carrot, chopped |
1 tablespoon water |
2 tablespoons olive oil |
1 onion, chopped |
1 zucchini, sliced |
5 large mushrooms, sliced |
1 tablespoon finely chopped garlic |
1 1/2 tablespoons reduced-sodium teriyaki sauce |
2 tablespoons agave nectar |
Directions:
1. Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.
2. Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.
3. Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
4. Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.
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