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
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    • 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
    • 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)
    Stir together soy sauce, honey, vinegar, garlic, sesame oil if using, and ginger in small bowl. Whisk in canola oil.
    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.
    Serve over cooked pasta. Top with sesame seeds.

    nutrition information

    Per Serving: cal. (kcal) 459, Fat, total (g) 14, chol. (mg) 0, 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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