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Stir Fry Vegetables with Soy Pomegranate Dressing
Ingredients
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.
Instructions
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.
Serve 1 cup vegetable mixture over 1/2 cup brown rice.
Nutrition
| Calories | 365 |
| Protein | 7g |
| Sodium | 783mg |
| Carbohydrates | 46g |
| Fat | 6g |
| Fiber | 6g |
| Cholesterol | 0mg |
| Servings | 8 (1 1/2 cup ea.) |