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.

Source: Family Circle
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Ingredients

Sauce:
Vegetables:

Directions

Sauce:
  • Stir together soy sauce, honey, vinegar, garlic, sesame oil if using, and ginger in small bowl. Whisk in canola oil.

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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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Serve over cooked pasta. Top with sesame seeds.

Nutrition Facts

459 calories; total fat 14g; saturated fat 1g; cholesterolmg; sodium 734mg; carbohydrates 73g; fiber 11g; protein 14g.

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