Zucchini and Soy Bean Stir Fry recipe

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Ingredients

⅓ cup broccoli florets
⅓ cup cauliflower florets
½ 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 ½ tablespoons reduced-sodium teriyaki sauce
2 tablespoons agave nectar

Nutrition Info

150 calories
carbohydrate: 20.9 g
cholesterol: : -
fat: 7.1 g
fiber: 3.2 g
protein: 3.1 g
saturatedFat: 1 g
servingSize: -
sodium: 99.7 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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