Name: Quick Vegetable and Edamame Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 tablespoons cornstarch; ½ cup water; ¼ cup low sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon toasted sesame oil; 1 teaspoon crushed red pepper flakes (optional); ¼ cup hot water; 1 vegetable bouillon cube (optional); 2 tablespoons high-heat oil (such as vegetable or canola 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 minced ginger; 3 garlic cloves, minced; 1 pint white or baby bella mushrooms, sliced; 1 (8-ounce) can water chestnuts, drained and rinsed; 1 (12-ounce) bag frozen shelled edamame; ½ cup green onions, sliced (optional); Sesame seeds, for garnish (optional); Rice or udon noodles (optional)

Jump to Recipe· 4.1 from 9 reviews

If you’re looking for a vibrant, healthy, and protein-packed dinner that comes together in no time, then this Quick Vegetable and Edamame Stir-Fry Recipe is your new best friend in the kitchen. Bursting with colorful veggies like bell peppers, carrots, mushrooms, and the delightful addition of edamame, this dish balances sweet and savory notes with a hint of spice. It’s an effortless way to enjoy a meat-free meal that feels satisfying and fresh, perfect for busy weeknights or whenever you want a nourishing and tasty stir-fry on the table fast.

Ingredients You’ll Need

The image shows several white bowls arranged on a white marbled surface. One large white bowl contains chopped green bell peppers, red tomatoes, purple onions, and sliced orange carrots, each placed in sections making four colorful layers. Another white bowl is filled with green peas, and a third white bowl holds sliced brown and white mushrooms with a firm texture. Smaller white bowls hold white powdery salt, peeled whole white garlic cloves, light brown minced ginger, finely chopped white garlic, dark brown sauce, fine brown sugar, and clear water. The ingredients are neatly placed and the colors are vivid and fresh. photo taken with an iphone --ar 4:5 --v 7

The magic of this Quick Vegetable and Edamame Stir-Fry Recipe lies in its simple yet essential ingredients. Each one plays a crucial role—whether it’s adding crunch, vibrant color, or that umami depth—making your stir-fry taste like it took hours to make even though it’s ready in under 20 minutes.

Cornstarch: Essential for thickening the sauce to the perfect glaze consistency that clings beautifully to the veggies.
Water: Helps dissolve the cornstarch and bouillon cube to create a smooth sauce base.
Low sodium soy sauce: Brings that signature salty umami kick without overpowering the freshness of the vegetables.
Brown sugar: Adds a subtle sweetness to balance the savory elements of the dish.
Toasted sesame oil: Imparts a nutty aroma that elevates the stir-fry flavor to delicious heights.
Crushed red pepper flakes (optional): Gives the dish a gentle spicy warmth if you like a little kick.
Vegetable bouillon cube (optional): Deepens the overall flavor for a richer sauce experience.
High-heat oil: Ideal for stir-frying so your vegetables get that lovely sear without burning.
Onion: Adds a sweetness and a fragrant base to the stir-fry.
Green and red bell peppers: Provide crunch, color, and freshness that make each bite exciting.
Carrot: Thinly sliced for sweetness and a slightly crunchy texture.
Minced ginger and garlic: The dynamic duo bringing bright and pungent notes that wake up the flavors.
White or baby bella mushrooms: Offer earthiness and a juicy bite.
Water chestnuts: Add a delightful crisp texture contrasting with the softer veggies.
Frozen shelled edamame: A fantastic plant-based protein that makes this dish hearty and fulfilling.
Green onions (optional): For a fresh, sharp garnish that livens up the finished plate.
Sesame seeds (optional): Sprinkle on top for toasty flavor and a little crunch.
Rice or udon noodles (optional): Perfect for serving and turning this stir-fry into a full meal.

How to Make Quick Vegetable and Edamame Stir-Fry Recipe

Step 1: Prepare the Sauce

Start by mixing the cornstarch and water in a small bowl until smooth, then add the low sodium soy sauce, brown sugar, toasted sesame oil, and crushed red pepper flakes if you’re using them. Dissolve the vegetable bouillon cube in hot water separately, then stir it into the sauce mixture. Setting this aside allows the flavors to meld while you prep your veggies.

Step 2: Stir-Fry the Aromatics and Veggies

Heat your high-heat oil in a large, deep pan over medium-high heat. Toss in your sliced onions, green and red bell peppers, and thinly sliced carrot. These aromatics start to soften and release their fragrance after a few minutes. This is where the stir-fry begins to show its vibrant personality.

Step 3: Add Ginger and Garlic

Mix in the minced ginger and garlic and sauté for about two minutes, stirring frequently to keep their fresh flavor but avoiding burning. This step infuses the whole dish with warm, zesty aromas that make your kitchen smell incredible.

Step 4: Cook the Mushrooms, Water Chestnuts, and Edamame

Next, add the mushrooms and stir occasionally as they release their liquid and soften, typically within 2 to 3 minutes. Then stir in the crunchy water chestnuts and protein-rich edamame, allowing them to warm through for a couple of minutes while preserving their texture.

Step 5: Add the Sauce and Finish Cooking

Pour your prepared sauce over the vegetables and give everything a good stir. You’ll notice the sauce thickening and beautifully coating your colorful stir-fry. Taste and adjust seasoning if needed, but remember the soy sauce brings enough saltiness, so additional salt is usually unnecessary.

How to Serve Quick Vegetable and Edamame Stir-Fry Recipe

This image shows a white bowl filled with a colorful vegetable stir fry. The bottom layer has a glossy brown sauce with sliced mushrooms and carrot rounds. On top, there are chunks of green bell pepper and red bell pepper pieces, along with thick slices of cooked purple onion. Scattered over the vegetables are bright green edamame beans and thinly sliced green onions. Small white and black sesame seeds are sprinkled around the dish. Two silver spoons rest inside the bowl on the right side, partly submerged in the sauce. The bowl sits on a white marbled surface with a light-colored cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of fresh sliced green onions and toasted sesame seeds gives your stir-fry an appealing pop of color and added texture. It’s these little touches that make this dish look and taste that much more special.

Side Dishes

This stir-fry shines on its own, but serving it over steamed rice or chewy udon noodles turns it into a wholesome meal. The grains or noodles mellow the sauce and vegetables while making every bite satisfyingly complete.

Creative Ways to Present

For a fun twist, serve your Quick Vegetable and Edamame Stir-Fry Recipe in crispy lettuce cups or inside warm pita pockets for a handheld option. You can also pack it as a vibrant lunchbox meal, layering it over cold rice noodles for a refreshing summer salad version.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them into an airtight container and refrigerate for up to three days. The vegetables hold up well, especially when reheated gently, making it perfect for quick lunches or cozy weeknight dinners.

Freezing

This recipe freezes reasonably well. Just cool it completely and transfer to a freezer-safe container. It will keep its flavor for up to two months. When ready to enjoy, thaw overnight in the fridge for best texture retention.

Reheating

Reheat your stir-fry gently in a skillet over medium heat, stirring occasionally to warm it evenly without turning the veggies mushy. You can add a splash of water or broth if the sauce has thickened too much in the fridge.

FAQs

Can I use fresh edamame instead of frozen?

Absolutely! Fresh edamame is fantastic if you can find it. Just steam or boil it briefly before adding to the stir-fry. Frozen edamame is the more convenient and widely available option and works perfectly here.

What oil is best for this stir-fry?

Use a high-heat oil like vegetable, canola, or peanut oil to get a good sear without burning. The toasted sesame oil added to the sauce gives it that classic nutty flavor, so save it for flavor rather than cooking.

Can I add other vegetables to this recipe?

Definitely! Feel free to toss in snap peas, broccoli florets, baby corn, or even zucchini. Just adjust cooking times so everything stays tender-crisp and delicious.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari and check that your bouillon cube and any other packaged ingredients are also gluten-free. Otherwise, standard soy sauce contains gluten.

How can I make this stir-fry spicier?

Increase the crushed red pepper flakes or add a splash of chili garlic sauce to the sauce. Fresh sliced chili peppers added during cooking also pack heat and flavor.

Final Thoughts

This Quick Vegetable and Edamame Stir-Fry Recipe is such a winner for anyone craving a fast, colorful, and nourishing meal that feels special without the fuss. It’s a fantastic way to enjoy a rainbow of veggies with a protein boost from edamame, wrapped in a luscious sauce that brings everything together beautifully. I can’t wait for you to give it a try and make it part of your weeknight dinner rotation!