Name: Harvest Stir-fry
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: ⅓ cup reduced-sodium soy sauce; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 clove garlic, chopped; 1 teaspoon dark Asian sesame oil (optional); ¼ 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; ½ pound angel hair pasta, cooked following package directions; 2 tablespoons sesame seeds, toasted (see Note)

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.

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