Quick Vegetable and Edamame Stir-Fry
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5.0
150 reviews
Excellent
Quick Vegetable and Edamame Stir-Fry
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Make a quick and easy edamame stir-fry in under 20 minutes with edamame, bell pepper, carrot, and mushrooms tossed in a sweet & savory stir-fry sauce for a delicious, healthy, protein-dense meat-free meal!
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Ingredients
Stir Fry Sauce
- 2 tablespoons of cornstarch
- ½ cup of water
- ¼ cup of low sodium soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of toasted sesame oil
- 1 teaspoon of Crushed Red Pepper Flakes (optional)
- ¼ cup of hot water
- 1 vegetable bouillon cube (optional)
Stir fry:
- 2 tablespoons of high-heat oil
- 1 small red or yellow onion, sliced into wedges
- 1 green bell pepper, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- 1 carrot, thinly sliced
- 1 tablespoon of minced ginger
- 3 garlic cloves, minced
- 1 pint of white or baby bella mushrooms, sliced
- 1 (8-ounce) can of water chestnuts drained and rinsed
- 1 (12-ounce) bag of frozen shelled edamame
- ½ cup of green onions, sliced (optional)
- Sesame seeds, for garnish (optional)
- Rice or udon noodles (optional)
Instructions
- To a small bowl, add the cornstarch and water. Mix well and add the soy sauce, brown sugar, sesame oil, and red pepper flakes (if using). In a small cup, add the bouillon cube and hot water, mix well until fully dissolved and then add the to the bowl with the soy sauce mixture. Set aside.
- In a large deep pan, add the oil and heat over medium high heat. When the oil is hot, carefully add the onion, bell peppers, and carrots. Cook until the opinions are translucent and fragrant.
- Add the ginger and garlic, mix well, and saute for 2 minutes. Occasionally mix to avoid burning.
- Add the mushrooms and cook until they begin to release their juices. Mix occasionally for 2-3 minutes. Then add the water chestnuts and the edamame. Saute for 2 minutes regularly mixing.
- Add the sauce to the pan and stir until the sauce thickens.
- Taste and adjust seasoning levels. (Do not add salt since soy sauce tends to be salty)
- Optionally, serve over rice or noodles and sprinkle green onions and sesame seeds, if using.
Equipments used:
Notes
- Chop the veggies evenly: That way, they’ll stir-fry evenly.
- Adjust the texture: A traditional stir-fry cooks the vegetables until tender-crisp, but increase the cooking time slightly if you prefer more tender veggies.
- Timesaving hack: You could use pre-prepared veggies, aromatics, and/or ‘stir fry vegetable bags.’
- Use a large enough skillet/wok: You don’t want to overcrowd the veggies too much, or they’ll steam rather than stir-fry.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
786mg
(33%)
Potassium
1334mg
(38%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
3863IU
(77%)
Vitamin C
68mg
(76%)
Calcium
140mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 786mg | 33% |
| Potassium | 1334mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 3863IU | 77% |
| Vitamin C | 68mg | 76% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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