Zucchini and Soy Bean Stir Fry

Ingredients

• 2 tablespoons agave nectar 
• 0.3 cup broccoli florets 
• 1 large carrots chopped
• 0.3 cup cauliflower florets 
• 0.5 cup edamame green shelled soybeans
• 1 tablespoon garlic finely chopped
• 5 large mushrooms sliced
• 2 tablespoons olive oil 
• 1  onion chopped
• 1.5 tablespoons teriyaki sauce reduced-sodium
• 1 tablespoon water 
• 1  zucchini sliced

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

Directions

1. Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.
2. Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.
3. Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
4. Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.