This recipe (and image) was shared with us by Florida green beans, though we have slightly adapted the recipe. See the post above for special diet options, too.
2 tablespoons honey (can sub agave nectar for vegan)
¼ cup low-sodium soy sauce or wheat-free tamari (for gluten-free)
3 cups cooked white or brown rice, for serving
1 tablespoon black and white sesame seeds
Instructions
Preheat a large sauté pan or wok over medium-high heat.
Add oil to preheated pan, then carefully add the beans, peppers, zucchini, and carrot.
Cook the vegetables for 4 to 7 minutes or until desired doneness. Add honey or agave and soy sauce or tamari to the pan and stir to combine. Let cook for 30 seconds to 1 minute.
Serve stir-fry with rice and garnish with sesame seeds
Notes
Chef’s Tip: Feel free to swap out the veggies for other seasonal or favored options. Kids Can: Snap green beans and help measure honey and soy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/veggie-stir-fry