Harvest Stir fry

Harvest Stir-fry

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.

Servings: 4 servings

Prep: 30 mins

Total: 44 mins

Ingredients

Sauce:

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

Vegetables:

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)

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 Facts

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