Yield
6 servings
Preparation time
10 minutes
Cooking time
12 minutes
Passive Time
1 hour
Total time
1 hour, 22 minutes
Ingredients
1⁄2 cup yellow mustard
2 tablespoons hot mustard (optional)
1⁄4 cup lemon juice
3 garlic cloves (minced)
2 tablespoons canola oil
3 cups shredded carrots
2 cups shelled edamame (frozen or fresh)
2 cups chopped broccoli
1 small bok choy (chopped)
1⁄2 pound snow peas
1 15-ounce can baby corn (drained and cut into chunks)
Instructions
In a small bowl, whisk together yellow mustard, optional hot mustard, lemon juice, and garlic and set aside.
Heat oil in large skillet (or wok) over medium-high heat. Add shredded carrots and cook 5 minutes. Add edamame and broccoli and cook 3 more minutes. Toss in bok choy, snow peas, and baby corn and cook another 3 minutes.
Pour in the sauce, toss to coat, and serve solo, over rice, or with noodles.
Notes
Other ingredients that work well in this dish: spinach, mustard greens, cauliflower, bean sprouts, tofu, scrambled egg. Mix and match!
Per serving: 537 calories, 15 grams fat (2 grams saturated fat), 93 grams total carbohydrates, 17 grams fiber, 23 grams protein.
