“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.” - by Kierston
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 197 cal
- 10%
- Fat
- 9.3 g
- 14%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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...." See more"
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