Description
This Quick Vegetable and Edamame Stir-Fry is a flavorful, protein-dense vegan meal that comes together in just 20 minutes. Featuring a colorful mix of bell pepper, carrot, mushrooms, and edamame tossed in a sweet and savory sauce, it’s perfect for a healthy dinner packed with vibrant vegetables and satisfying texture.
Ingredients
Stir Fry Sauce
- 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)
Stir Fry
- 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)
Instructions
- Prepare the sauce: In a small bowl, mix cornstarch and ½ cup water until smooth. Add soy sauce, brown sugar, toasted sesame oil, and crushed red pepper flakes if using. In a small cup, dissolve the vegetable bouillon cube in ¼ cup hot water, then add this mixture to the sauce bowl. Stir well and set aside.
- Heat the oil and sauté vegetables: Heat 2 tablespoons of high-heat oil in a large, deep pan over medium-high heat. When hot, add sliced onion wedges, green and red bell peppers, and carrot. Cook, stirring occasionally, until the onions become translucent and fragrant.
- Add aromatics: Stir in the minced ginger and garlic. Sauté for about 2 minutes, stirring occasionally to prevent burning. This enhances the flavor base of the stir-fry.
- Cook mushrooms and add water chestnuts and edamame: Add the sliced mushrooms and cook until they start releasing their juices, about 2-3 minutes, stirring occasionally. Then add the drained water chestnuts and frozen shelled edamame. Sauté for an additional 2 minutes, stirring regularly to combine flavors.
- Thicken with sauce: Pour the prepared stir-fry sauce into the pan and stir continuously until the sauce thickens and evenly coats the vegetables and edamame.
- Season and serve: Taste and adjust seasoning as needed, keeping in mind the soy sauce adds saltiness. Optionally serve the stir-fry over cooked rice or udon noodles. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Chop the veggies evenly so they cook uniformly during the stir-fry.
- Adjust cooking time based on preference for vegetable tenderness; traditional stir-fries aim for tender-crisp.
- Save time by using pre-cut vegetables, pre-minced aromatics, or frozen stir-fry vegetable mixes.
- Use a large enough skillet or wok to avoid overcrowding; overcrowding leads to steaming rather than stir-frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
