Stir-Fried Vegetables in a Soy and Ponzu Sauce

Ingredients

• 1 Tablespoon Olive Oil
• 4 cloves Garlic, Chopped
• 1 Tablespoon Chopped Ginger
• 1 whole Red Onion, Sliced
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Sliced
• 1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Sliced
• 12 ounces, weight Sliced Mushrooms
• 2 cups Snow Peas
• ½ cups Reduced Sodium Soy Sauce
• ¼ cups Ponzu Sauce
• 1 Tablespoon Brown Sugar
• 1 teaspoon Cornstarch
• 1 Tablespoon Toasted Sesame Seeds

Preparation Instructions

Heat the olive oil in a large sauté pan over low heat. Add the garlic and ginger and sauté for 2 minutes, until they start to soften. Add the onion, and peppers to the pan. Increase heat to medium. Sauté the vegetables for about 5 minutes until they start to soften. Add the mushrooms and continue to cook for about 5 minutes until the mushrooms have started to soften. Finally, add the snow peas to the pan and stir to combine.

Combine the soy sauce, ponzu, and brown sugar in a bowl then add it into the pan. Stir until combined. Cook until the sauce is warmed through and the snow peas are crisp tender. Remove about three tablespoons of the sauce from the pan and add it to a small bowl. Stir the cornstarch into the small bowl and mix until combined. Then add this back into the pan. Stir to combine and sauté for about 2 minutes, or until the sauce has thickened.

Serve garnished with toasted sesame seeds.