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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 150 Calories

Ingredients

• 1 tablespoon water
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 tablespoon finely chopped garlic
• 1 large carrot, chopped
• 2 tablespoons agave nectar
• 5 large mushrooms, sliced
• ⅓ cup cauliflower florets
• ⅓ cup broccoli florets
• ½ cup shelled edamame (green soybeans)
• 1 ½ tablespoons reduced-sodium teriyaki sauce

Recipe Instructions

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.