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 caloriescarbohydrate: 20.9 gcholesterol: : -fat: 7.1 gfiber: 3.2 gprotein: 3.1 gsaturatedFat: 1 gservingSize: -sodium: 99.7 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini and Soy Bean Stir Fry
Directions
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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.
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.
Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan, cook and stir until vegetables are cooked through, about 5 minutes.
Stir in reduced-sodium teriyaki sauce and agave nectar, cook 5 more minutes.