60 Second Stirfry
Serving size: 1 cup Ingredients 2 cups cooked long grain rice 2 tbsp. peanut butter 2 tbsp low sodium soy sauce 1 yellow squash, sliced 1 cup broccoli 1/4 cup diced green pepper 2 garlic cloves, diced 3/4 cup diced carrots 1/2 cup frozen edamame salt pepper Directions 1. Boil 4 cups water and add rice. Set aside and cook while preparing other ingredients. 2. Mist pan with olive oil and saute onions and garlic on medium high until tender (about 5 minutes). 3. Add squash and saute until tender (about 5 minutes). 4. Add broccoli, diced pepper, diced carrots and edamame, cover and cook until tender (about 5 more minutes, noticing a theme here?) 5. Season with salt and pepper to taste. 6. Add peanut butter and soy sauce and combine until vegetables are coated.
7. Mix in 2 cups cooked rice and stir until well combined. 8. Enjoy!