Servings
Font
Back
Quick Vegetable and Edamame Stir-Fry
5 from 150 votes

Quick Vegetable and Edamame Stir-Fry

This Quick Vegetable and Edamame Stir-Fry blends a colorful mix of vegetables like onion, bell peppers, carrots, mushrooms, water chestnuts, and edamame with a flavorful soy-based sauce thickened with cornstarch. The stir-fry features tender-crisp vegetable textures and a balance of savory, slightly sweet, and optional spicy notes. It's a versatile dish that can be served over rice or noodles for a complete meal, making it suitable for a vegetable-forward dinner or lunch.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 to 6
Calories: 357 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the ginger and garlic, mix well, and saute for 2 minutes. Occasionally mix to avoid burning.
  4. 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.
  5. Add the sauce to the pan and stir until the sauce thickens.
  6. Taste and adjust seasoning levels. (Do not add salt since soy sauce tends to be salty)
  7. 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

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%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 357

% 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.