Zucchini and Soy Bean Stir Fry

⅓ cup broccoli florets

⅓ cup cauliflower florets

½ cup shelled edamame (green soybeans)

1 large carrot, chopped

1 tablespoon water

2 tablespoons olive oil

1 onion, chopped

1 zucchini, sliced

5 large mushrooms, sliced

1 tablespoon finely chopped garlic

1 ½ tablespoons reduced-sodium teriyaki sauce

2 tablespoons agave nectar

Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.

Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.

Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.

Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.