3 tablespoons light soy sauce
1 tablespoon sugar or 2 teaspoons honey
1 tablespoon sesame oil
2 tablespoons olive oil
1 teaspoon grated ginger
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 medium zucchini, cut in half
lengthwise and sliced into bite-size pieces
2 cups pea pods, rinsed
2 stalks celery, sliced thinly
6 green onions, sliced thinly
12 grape tomatoes, halved
1. In small bowl whisk together sauce
ingredients and set aside.
2. Heat nonstick skillet over medium high
heat. Add olive oil to heat up. Add zucchini, pea pods and celery. Cook until slightly tender. Add onions and
tomato halves. Cook for a few minutes until softened.
3. Pour sauce over the vegetables and toss
gently. Makes 4 servings.