Harvest Stir-fry
Recipe from Family Circle

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.



by 1  person


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Ingredients
    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
    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
    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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