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.
Ingredients
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Sauce:
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1/3 cup reduced-sodium soy sauce
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2 tablespoons honey
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2 tablespoons rice vinegar
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1 clove garlic, chopped
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1 teaspoon dark Asian sesame oil (optional)
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1/4 teaspoon ground ginger
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2 tablespoons canola oil
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Vegetables:
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1 tablespoon canola oil
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1 small onion, chopped
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2 cups broccoli flowerets (from small head broccoli)
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4 small summer squash (about 1 pound, 10 ounces), trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick half moons
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1 sweet red pepper, cored, seeded and sliced
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1 cup green beans (about 1/3 pound), trimmed and cut into 1-inch pieces
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1 cup arugula leaves (about 1/4 pound), chopped
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1 cup thickly sliced bok choy (about 1/4 pound) OR: thickly sliced celery
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1/2 pound angel hair pasta, cooked following package directions
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2 tablespoons sesame seeds, toasted (see Note)
Directions
1.
Sauce: Stir together soy sauce, honey, vinegar, garlic, sesame oil if using, and ginger in small bowl. Whisk in canola oil.
2.
Vegetables: 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.
3.
Serve over cooked pasta. Top with sesame seeds.
Note
Spread sesame seeds in small dry skillet and toast over medium heat until fragrant and lightly colored, about 2 minutes.
Nutrition information
Calories 459, Total Fat 14 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 734 mg, Carbohydrate 73 g, Fiber 11 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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