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!
1(8-ounce) can of water chestnutsdrained and rinsed
1(12-ounce) bag of frozen shelled edamame
½ cupof 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.
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.