Local Stirfry
Summer vegetables are here! Try this delicious stirfry featuring local onion, potato, cauliflower, yellow squash, snap peas, and green beans mixed together with whole wheat lomein noodles and tossed in a savory stirfry sauce.
Ingredients
Olive oil
1 tablespoon
Small onion, sliced
1
Gold potatoes, diced
3
Cauliflower, chopped
1 1/2 cups
Yellow squash, diced
1
Snap peas
1 cup
Green beans
1 cup
Whole wheat lomein noodles
1 package
Sauce
Soy sauce
1/2 cup
Vegetable broth
1/2 cup
Sesame oil
1 teaspoon
Rice vinegar
1 1/2 teaspoons
Garlic cloves, minced
2
Ginger, grated
1 1/2 teaspoons
Garlic scapes, minced
2
Sugar
1 tablespoon
Cornstarch
1 tablespoon
Red pepper flakes
Pinch
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: 450
- Chop & prepare all of the vegetables.
- Cook the lomein noodles according to package directions.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion, and cook until it begins to soften, about 5 minutes.
- Add the potatoes and cook until they begin to soften, about 10 minutes.
- Add the cauliflower and yellow squash and cook for 10 minutes more.
- Add the sugar snap peas and green beans and cook for 5 minutes more.
- At this point, continue to saute the vegetables until the potatoes are almost fork tender.
- Meanwhile, whisk together all of the sauce ingredients in a small bowl.
- Add the sauce to the stiryfry and let it cook until the veggies have absorbed most of the sauce.
- Add the lomein noodles and stir to incorporate everything together.
- Divide among bowls and garnish with sesame seeds.