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Zucchini and Soy Bean Stir Fry

Rated as 4.33 out of 5 Stars

"I invented this while goofing around in the kitchen. It ended up being a hit with my family! If the veggies are steamed tender-crisp before being thrown in the pan, it cuts the cooking time in half and makes it a quick healthy lunch! Serve warm, topped with toasted sesame seeds."
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Ingredients

40 m servings 197 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
  4. Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.

Nutrition Facts


Per Serving: 197 calories; 9.3 g fat; 24.4 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 105 mg sodium. Full nutrition

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Reviews

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Not bad. I made my own Teriyaki sauce by adding equal parts reduced sodium soya sauce, brown sugar and garlic. Worked out really well! Will make again.

This was really good. I tossed a few cashews in the pan too, which added a nice little crunch.

Stir fry veggies is a great way to get kids to eat their veggies! I found fresh shitake mushrooms, Really meaty and flavorful ! Empty the fridge, this will give you a great side dish for your me...