Harvest Stir-fry

Harvest Stir-fry

This vegetarian stir-fry recipe includes many vegetables--broccoli, sweet pepper, squash, green beans, arugula, and bok choy--all cooked crisp-tender and served with pasta.

Recipe from Family Circle
SERVINGS
4
PREP TIME
30 mins

Harvest Stir-fry

This vegetarian stir-fry recipe includes many vegetables--broccoli, sweet pepper, squash, green beans, arugula, and bok choy--all cooked crisp-tender and served with pasta.

Recipe from Family Circle
Recipe from Family Circle
Ingredients
    Sauce:
    • 1/3  cup reduced-sodium soy sauce
    • 2   tablespoons honey
    • 2   tablespoons rice vinegar
    • 1   clove garlic, chopped
    • 1   teaspoon dark Asian sesame oil (optional)
    • 1/4  teaspoon ground ginger
    • 2   tablespoons canola oil
    Vegetables:
    • 1   tablespoon canola oil
    • 1   small onion, chopped
    • 2   cups broccoli flowerets (from small head broccoli)
    • 4   small summer squash (about 1 pound, 10 ounces), trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick half moons
    • 1   sweet red pepper, cored, seeded and sliced
    • 1   cup green beans (about 1/3 pound), trimmed and cut into 1-inch pieces
    • 1   cup arugula leaves (about 1/4 pound), chopped
    • 1   cup thickly sliced bok choy (about 1/4 pound) OR: thickly sliced celery
    • 1/2  pound angel hair pasta, cooked following package directions
    • 2   tablespoons sesame seeds, toasted (see Note)
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    Directions
    Sauce:
    1. 
    Stir together soy sauce, honey, vinegar, garlic, sesame oil if using, and ginger in small bowl. Whisk in canola oil.
    Vegetables:
    1. 
    Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add broccoli, squash, red pepper, green beans and 1/2 cup sauce; cook 3 to 5 minutes. Add arugula and bok choy; stir until wilted. Add remaining sauce. Bring to boiling; cover and cook until beans and broccoli are tender, about 7 minutes.
    2. 
    Serve over cooked pasta. Top with sesame seeds.

    nutrition information

    Per Serving: cal. (kcal) 459, Fat, total (g) 14, sat. fat (g) 1, carb. (g) 73, fiber (g) 11, pro. (g) 14, sodium (mg) 734, Percent Daily Values are based on a 2,000 calorie diet
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