Load up on your fav Summer veggies with our easy stir fry! All the best veggies lightly tossed with a tangy sauce that’s super flavorful!

Makes 4 servings

INGREDIENTS

For the Mustard Sauce:

2 tablespoons Tessemae’s Yellow Mustard
2 tablespoons coconut aminos
1 ½ teaspoon sesame seeds
1 tablespoon sesame oil
2 garlic cloves, grated
1 thumb ginger, grated

For the Stir Fry:

1 cup green beans, blanched
1 zucchini, sliced
1 cup sliced carrots
1 yellow bell pepper, diced
1 cup shiitake mushrooms, thinly sliced
1⁄2 cup halved cherry tomatoes
1 tablespoon coconut oil
4 scallions, thinly sliced  

METHOD

1. Make the Sauce: Stir together all ingredients and thin with about 1 tablespoon of water. Set aside.
2. Prep the Veggies: Blanch the green beans by quickly cooking in boiling water until bright green about 30 seconds. Plunge into ice water and set aside.
3. In a wok or skillet, heat the oil over medium high. Add the green beans, zucchini, bell pepper, and mushrooms, stirring as you add each and seasoning with salt and pepper. Sauté until crisp- tender, about 10 minutes.
4. Stir in half of the mustard sauce, tomatoes, and scallions and cook until everything is tender, about 10 minutes. Serve drizzled with the remaining sauce.