Ellie Krieger's Emerald Stir Fry

The Food Network's Ellie Krieger helps Dr. Oz revamp the eating habits of a vegetarian who doesn't eat any veggies. Follow her lead and fill up on veggies with this delicious stir fry. Click here to purchase your copy of So Easy.

Makes 4 servings

1/4 cup low-sodium soy sauce
1/4 cup mirin (Japanese white wine)
1/4 cup orange juice
1/4 cup water
2 tbsp rice vinegar
1/4 tsp crushed red pepper flakes
1 tbsp canola oil
1 1/4 lbs large bunch of broccoli, trimmed and cut into small florets
1 lb bunch of asparagus, trimmed and sliced on diagonal pieces
2 cups frozen shelled edamame (8 oz)
2 cups fresh snow peas (6 oz)
1.5 tsp cornstarch, dissolved in 1/4 cup cold water
1 tsp toasted sesame oil
3 cups cooked brown rice
3 garlic cloves, minced
Combine the soy sauce, mirin or white wine, orange juice, water, rice vinegar, and red pepper flakes in a small bowl. In a large wok or very large deep skillet the canola oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broccoli, asparagus, edamame, and snow peas. Raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the mirin-soy mixture and cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the dissolved cornstarch and stir to incorporate. Cook until the mixture thickens slightly, an additional 2 minutes. Drizzle with the sesame oil and serve over rice.

Serving size
1 1/2 cups stir-fry
3 tablespoons sauce
3/4 cup cooked brown rice

For more recipes by Ellie Krieger, purchase So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger (John Wiley and Sons, Inc.)