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Stir Fry Vegetables with Soy Pomegranate Dressing

45 Minutes
8 People
Bowl of stir fried vegetable and rice.


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.


  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 3/4 cup pomegranate dressing and stir-fry briefly.

  2. Serve 1 cup vegetable mixture over 1/2 cup brown rice.


Calories 365
Protein 7g
Sodium 783mg
Carbohydrates 46g
Fat 6g
Fiber 6g
Cholesterol 0mg
Servings 8 (1 1/2 cup ea.)