I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian "oyster" sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters.