- 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
- 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.
05/02/2018
recipepes.com
Zucchini and Soy Bean Stir Fry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
