Makes 8 servings
2½ tablespoons bottled naturally brewed soy sauce
2 teaspoons rice vinegar
1 tablespoon honey or agave nectar
1 teaspoon cornstarch
3 tablespoons canola or peanut oil
1 tablespoon toasted sesame oil
2 large garlic cloves, very thinly sliced
1 tablespoon freshly grated ginger root
1 head cauliflower, cut into small bite-size florets
2 large red bell peppers, cut into 2-inch matchsticks
1½ cups frozen edamame, prepared according to package directions
2 tablespoons finely chopped roasted peanuts or 2 teaspoons sesame seeds
Stir-fries are one of the easiest ways to get kids to eat more veggies—plus, the edamame in this version gives your family an extra boost of protein. Serve this as a side dish, or make it the entrée with chicken, beef, or shrimp.
1. Whisk together the soy sauce, honey, vinegar, and cornstarch in a liquid measuring cup. Set aside.
2. Heat the oils in a wok or large, deep skillet over high heat. Add the garlic slices and ginger and stir-fry until the garlic is golden, about 15 seconds.
3. Add the cauliflower and stir-fry for 2 minutes.
4. Add the peppers and edamame and stir-fry until vegetables are gently browned and crisp-tender, about 10 more minutes.
5. Add the soy sauce mixture, remove from the heat, and toss to fully coat.
6. Transfer to a serving dish and sprinkle with peanuts or sesame seeds. Serve with additional soy sauce on the side, if desired.
Carbohydrates: 11 g
Fat: 10 g
Protein: 6 g
Fiber: 4 g