Registered dietitian Alexis Joseph uses Meatless Mondays to help her family enjoy meals that are packed with fruits and veggies. One ingredient to consider is California-grown prunes from Sunsweet – a good source of vitamins and minerals that help maintain bone and heart health, keep you feeling full and provide an all-natural source of fiber and healthy fat.
Alexis Joseph’s Veggie Stir Fry substitutes unhealthy fats and sugars, reduces calories and increases health benefits without losing flavor.
Find more mealtime inspiration at sunsweet.com.
Stir Fry with Prune Teriyaki
Ingredients
Stir Fry
- 1 tablespoon toasted sesame oil
- 1/2 large onion diced
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 2 cups shredded carrots
- 1 red bell pepper sliced
- 1 medium zucchini diced
- 8 ounces sugar snap peas
- 1/2 cup roasted salted cashews plus additional for serving, divided
- 1 cup edamame
- 2-3 cups cooked jasmine rice for serving
- 1/3 cup sliced green onions
- salt to taste
- pepper to taste
- Handful of California grown prunes from Sunsweet for serving
Prune Teriyaki Sauce
- 1 cup canned pineapple plus 1/4 cup pineapple juice
- 1/4 cup California grown prunes from Sunsweet about 6 prunes
- 6 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove
- 1 teaspoon Sriracha
Instructions
- In large skillet over medium heat, warm sesame oil. Once hot, add onion and pinch of salt; saute 5 minutes.
- Add garlic and ginger; cook 30 seconds, or until fragrant. Add carrots, bell pepper, zucchini, snap peas and pinch of salt and pepper. Saute 10 minutes, stirring often, until veggies are crisp tender.
- To make teriyaki sauce: In blender, blend pineapple, pineapple juice, prunes, soy sauce, maple syrup, rice vinegar, garlic and Sriracha until smooth.
- Remove veggies from heat and stir in 1/2 cup cashews, edamame and teriyaki sauce to coat. Season with salt and pepper, to taste, and serve on bed of rice garnished with green onions, prunes and additional cashews