Stir-fry Vegetables with Soy Pomegranate Dressing

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
265
protein 
7 g
sodium 
783 mg
carbohydrates 
46 mg
fat 
6 g
fiber  
6 g
cholesterol 
0 mg
Servings 
8 (1½ cup ea.)
Ingredients 

1½ 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
1½ Tbsp fresh minced ginger root
1½ Tbsp minced garlic
¼ cup low-sodium Tamari sauce
¼ cup rice vinegar
2 tsp pomegranate concentrate
1 tsp red chili pepper flakes

4 cups brown rice

If pomegranate concentrate is not available, pomegranate molasses can be used. Pomegranate molasses can be found in Middle Eastern food stores.

To increase protein, add 3 ounces of tofu while stir-frying the vegetables.

Instructions 
  1. 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 ¾ cup pomegranate dressing and stir-fry briefly.
  2. Serve 1 cup vegetable mixture over ½ cup brown rice.
If pomegranate concentrate is not available, pomegranate molasses can be used. Pomegranate molasses can be found in Middle Eastern food stores. To increase protein, add 3 ounces of tofu while stir-frying the vegetables.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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