Stir-Fry Vegetables with Soy Pomegranate Dressing

date: November 2, 2012

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.

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