Zucchini and Soy Bean Stir Fry

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.



Step: 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.

Step: 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.

Step: 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.

Step: 4

Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.


Per Serving: 150 calories; protein 3.1g; carbohydrates 20.9g; fat 7.1g; sodium 99.7mg.

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