Stir Fry Vegetables with Soy Pomegranate Dressing
Time: 45 Minutes ・ Difficulty: Medium ・ Serves: 8 People
Ingredients
1 1/2 Tbsp extra-virgin olive oil 1 cup snow peas 1 cup julienne carrots 1 cup sliced red onions 1 cup julienne Daikon radish 1 cup julienne red peppers 1 cup cubed zucchini 1 cup cubed yellow squash 1 cup fresh broccoli
Soy Pomegranate Dressing 1 1/2 Tbsp fresh minced ginger root 1 1/2 Tbsp minced garlic 1/4 cup low-sodium Tamari sauce 1/4 cup rice vinegar 2 tsp pomegranate concentrate 1 tsp red chili pepper flakes 4 cups brown rice
Tip: To increase protein, add 3 ounces of tofu while stir-frying the vegetables.
Instructions
Heat large sauté pan until hot and add oil. Add vegetables and cook for 30 seconds to 1 minute until vegetables are crisp, but tender. Add 3/4 cup pomegranate dressing and stir-fry briefly.
Serve 1 cup vegetable mixture over 1/2 cup brown rice.
Nutrition
| Calories | 365 |
| Protein | 7 g |
| Sodium | 783 mg |
| Carbohydrates | 46 g |
| Fat | 6 g |
| Fiber | 6 g |
| Cholesterol | 0 mg |
| Servings | 8 (1 1/2 cup ea.) |