Zucchini and Soy Bean Stir Fry

Ingredients

• 1/3 cup broccoli florets
• 1/3 cup cauliflower florets
• 1/2 cup shelled edamame (green soybeans)
• 1 large carrot, chopped
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 zucchini, sliced
• 5 large mushrooms, sliced
• 1 tablespoon finely chopped garlic
• 1 1/2 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoons agave nectar

Directions

Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.

Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.

Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.

Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.