Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner. Look for bottled teriyaki sauce labeled less sodium or reduced sodium to cut back on the salt without sacrificing flavor.
Ingredients
1 tablespoon olive oil
1 (8 ounce) bag tricolor coleslaw mix
2 cups shelled edamame, thawed if frozen
¼ cup reduced-sodium teriyaki sauce
Directions
Heat oil in a large nonstick skillet over medium heat. Add coleslaw mix and cook, stirring, until the cabbage begins to soften, about 2 minutes. Stir in edamame and teriyaki sauce. Cook, stirring, until the edamame are heated through and the sauce thickens, about 1 minute more.
