Vegetable Stirfry over Quinoa
Ingredients
The vegetables
-
1
cup
carrots, julienned
-
1
each
red pepper, julienned
-
1
each
yellow pepper, julienned
-
1
head
broccoli, chopped
-
8
oz.
baby portobello mushrooms, quartered
-
1
each
zucchini, halved lengthwise and sliced
-
4
each
green onions, chopped
-
2
cloves
garlic, minced
-
1
T.
fresh ginger, minced
The sauce
-
⅓
cup
Kikkoman low sodium soy sauce
-
¼
cup
chicken stock (or vegetable stock)
-
1
tsp.
red pepper flakes
-
1
tsp.
dry mustard
-
1
tsp.
sugar
-
1
T.
sesame oil
-
1
T.
rice wine vinegar
-
1
T.
flour
The oil
Instructions
- Chop up the vegetables.
- Heat a wok or large skillet to medium-high heat and add sesame oil, ginger, and garlic. Sauté for 30 seconds.
- Add the carrots, red pepper, and yellow pepper. Sauté for 2-3 minutes.
- Add the mushrooms, broccoli, and zucchini. Sauté for 3-4 minutes, stirring occasionally.
- Cover and let sit for 6-8 minutes.
- In a small bowl, mix soy sauce, chicken stock, red pepper flakes, dry mustard, sugar, sesame oil, and rice wine vinegar. In another bowl, mix flour and water, then add to the sauce mixture.
- Remove the cover and add the stir-fry sauce and green onions. Stir together and cover for one more minute.
- Prepare quinoa according to package instructions.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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