Sriracha-garlic Edamame Stir Fry
Homemade stir fry is great for days when you find yourself wanting a quick, healthy meal. Often, preparing the protein is the most time-consuming part. For this, consider reaching into the freezer for a steamable protein like edamame to combine with a mix of fresh, frozen and canned ingredients. Enjoy this vegetable-rich stir fry that can be enjoyed by itself, with rice or a few pasta noodles:
- 1 Tbsp. oil, such as sesame, canola or olive oil, divided
- 1 cup white mushrooms, sliced
- 1 bell pepper, sliced into thin strips
- 1 cup edamame, steamed, pods removed
- ½ cup baby corn, quartered
- 2 cloves garlic, minced
- 1 Tbsp. soy sauce
- 1 Tbsp. Honey
- 2 tsp. sriracha
- 1 tsp. ginger
- 2 green onion stalks, chopped
- ½ cup cashews, chopped
- Optional – chopped fresh cilantro
Sriracha-garlic Edamame Stir Fry – Serves 2
1. In a large non-stick skillet, heat half the oil over medium heat, heat oil. Add mushrooms, bell peppers, edamame and baby corn until bell peppers have softened.
2. Turn down heat to medium-low and push vegetables to the side. Add rest of oil and minced garlic and sear until fragrant. Add soy sauce, honey, sriracha and ginger or your favorite stir fry sauce and stir until these wet ingredients are well combined, then combine with vegetables.
3. Top with cashews, green onions and cilantro. Serve on its own, with whole wheat pasta noodles or brown rice.