Servings
Font
Back
5.0 from 150 votes

Quick Vegetable and Edamame Stir-Fry

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!

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 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

    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 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

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

% 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.