Ingredients
- 1 bag frozen stir-fry vegetables
- ½ tablespoon sesame oil
- ½ teaspoon minced garlic
- ½ cup unsalted chicken or vegetable stock
- 1 tablespoon lite soy sauce
- ½ tablespoon brown sugar
- ¼ teaspoon black pepper
- ½ teaspoon ginger
- ½ tablespoon lime juice
- Pinch crushed red pepper
- ½ tablespoon cornstarch
- 1 tablespoon water
- 1 can low sodium black beans drained and rinsed
- 1 bag frozen shelled edamame
Directions
- Cook edamame according to instructions on package. Heat oil in wok or large non-stick skillet. Add frozen vegetables and cook until heated through. Remove vegetables from wok and set aside.
- Add garlic and cook for 30 seconds until fragrant. Add next 7 ingredients (stock through red pepper). Bring to a boil, stirring.
- Dissolve cornstarch into water and whisk into sauce. Heat until sauce thickens and reaches a full boil.
- Reduce heat to simmer and add vegetables back into wok, along with black beans and edamame. Toss to coat.
- Serve over your choice of grain.
Nutrition Info
293 calories, 6 grams fat, 1 gram saturated fat, 0 mg cholesterol, 320 mg sodium, 36 grams carbohydrate, 13.5 grams fiber, 8 grams total sugar, 1 gram added sugar, 15 grams protein
Grain Variations
1 cup cooked brown rice
- 250 calories
- 4 grams fat
- 0 grams saturated fat
- 0 mg cholesterol
- 0 mg sodium
- 47 grams carbohydrate
- 2 grams fiber
- 0 grams added sugar
- 5 grams protein
1 cup cooked legume-based pasta
- 340 calories
- 6 grams fat
- 0.5 grams saturated fat
- 0 mg cholesterol
- 110 mg sodium
- 56 grams carbohydrate
- 13 grams fiber
- 0 grams added sugar
- 25 grams protein
1 cup riced cauliflower
- 20 calories
- 0 grams fat
- 0 grams saturated fat
- 0 grams cholesterol
- 20 mg sodium
- 4 grams carbohydrate
- 2 grams fiber
- 0 grams added sugar
- 2 grams protein
1 cup cooked white rice
- 200 calories
- 2.5 grams fat
- 0 grams saturated fat
- 0 mg cholesterol
- 10 mg sodium
- 40 grams carbohydrate
- 1 gram fiber
- 0 grams added sugar
- 4 grams protein