Quick Vegetable and Edamame Stir-Fry
User Reviews
5
Quick Vegetable and Edamame Stir-Fry
Description
Quick Vegetable and Edamame Stir-Fry starts with sautéing sliced onion, green and red bell peppers, and carrots until fragrant and slightly translucent. The addition of ginger and garlic adds aroma and depth before including mushrooms, water chestnuts, and shelled frozen edamame, which all contribute varied textures—from tender to crunchy. Cooking these vegetables until just tender helps maintain their vibrant colors and slight crispness.
The sauce combines soy sauce, brown sugar, toasted sesame oil, and cornstarch slurry to create a glossy coating that thickens as the vegetables cook. Optional crushed red pepper flakes add a mild heat. This thickened sauce balances sweetness, saltiness, and umami, enhancing the natural flavors of the stir-fry ingredients.
Serving over rice or noodles completes the dish, offering carbohydrates that absorb the sauce and provide a satisfying base. Garnishing with sliced green onions and sesame seeds adds a fresh, nutty finish to the presentation.
Chopping vegetables evenly ensures even cooking. Use a sufficiently large pan to avoid overcrowding and steaming. Adjust cooking time to preference for vegetable tenderness, typically aiming for tender-crisp.
Ingredients
Stir Fry Sauce
- 2 tablespoons corn starch
- ½ cup of water
- ¼ cup soy sauce low sodium
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil toasted
- 1 teaspoon crushed red pepper flakes optional
- ¼ cup hot water
- 1 vegetable bouillon cube (optional)
Stir fry:
- 2 tablespoons high-heat oil
- 1 onion sliced into wedges, small, red or yellow
- 1 green bell pepper cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch chunks
- 1 carrot thinly sliced
- 1 tablespoon ginger minced
- 3 garlic minced, cloves
- 1 pint white mushrooms sliced, or baby bella mushrooms
- 1 water chestnuts drained and rinsed, 8-ounce can
- 1 edamame frozen, shelled, 12-ounce bag
- ½ cup green onions sliced (optional
- sesame seeds for garnish (optional
- rice noodles optional, or udon noodles
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.
Notes
- Chop vegetables uniformly to ensure even cooking throughout the stir-fry.
- Use a wok or large skillet to prevent overcrowding, which helps vegetables sauté instead of steam.
- Adjust cooking duration if you prefer softer vegetables compared to the traditional tender-crisp texture.
- Pre-prepped vegetable mixes can speed up cooking time without compromising flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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