Prep 25 mins
Cook 0 mins
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
- 1 cup rice
- 1 1⁄2 cups vegetable broth
- 1⁄2 cup light soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 2 cups red peppers, chopped
- 2 cups frozen edamame
- 2 cups broccoli florets or 2 cups asparagus, cut into 1/2 inch pieces
- 1 cup carrot, shredded
- 1 inch gingerroot, grated
- 1⁄2 cup cashews, roasted and unsalted
- 1 cup scallion, chopped
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
A great way to enjoy edamame! I used the broccoli option, which everyone enjoyed. I agree with Prose, the sauce is, well, saucy - I like mine a bit thicker, so would probably use a cup of broth the next time around. I added hot chili sauce to mine once I plated it to add some heat.
I really liked this! It was easy and will be flexible depending on what's on hand. Next time I'll cut the vegetable stock in half because I prefer my stir fry sauce to be a little thicker. I may also add a few more cashews because I think I snacked too many before hand... This will make more than 4 servings. I'm guessing around 6-8, but we'll see, I'm only on serving #1! Made and reviewed for Veg*n Swap 17.
This was a wonderful combination of vegetables. I used the broccoli option. The edamame and cashews were a refreshing change from tofu stir fries. My only complaint is that, similarly to Chef Pollo, I found that it was awfully saucy. The sauce had a good flavor and was easy to make, but it was very thin, even though I simmered it to the point that the vegetables were a little more cooked than I would prefer. Next time I will probably double the cornstarch and reduce the amount of broth. I added a dash of sri racha to the sauce. Next time I will probably add a squeeze of honey too. I didn't really measure any of the vegetables. I just used one whole red pepper, a whole package of edamame, a bunch of broccoli, 2 shredded carrots, etc. because I don't like to have waste. I don't think that was my problem, though, because if anything, I ended up with way more than 4 servings. There was a ton leftover! All in all, very tasty; thanks for posting!