Name: Quick Edamame Stir-Fry
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp cornstarch; 0.5 cup water; 0.25 cup low sodium soy sauce; 2 tbsp brown sugar; 1 tbsp toasted sesame oil; 1 tsp crushed red pepper flakes ((optional)); 0.25 cup hot water; 1 null vegetable bouillon cube ((optional)); 2 tbsp high-heat vegetable oil; 1 null red onion (small, sliced into wedges); 1 null green bell pepper (cut into 1-inch chunks); 1 null red bell pepper (cut into 1-inch chunks); 1 null carrot (thinly sliced); 1 tbsp minced ginger; 3 clove garlic cloves (minced); 1 pint baby bella mushrooms (sliced); 1 can water chestnuts (8-ounce, drained and rinsed); 1 bag frozen shelled edamame (12-ounce); 0.5 cup green onions (sliced, optional); null null sesame seeds (for garnish, optional); null null rice ((optional)); null null udon noodles ((optional))

Instructions

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1

To a small bowl, combine the cornstarch (2 tbsp) and water (0.5 cup) to create a lump-free slurry. Stir in the low sodium soy sauce (0.25 cup), brown sugar (2 tbsp), toasted sesame oil (1 tbsp), and optionally the crushed red pepper flakes (1 tsp). In a separate small cup, dissolve the bouillon cube (1 vegetable) (if using) in hot water (0.25 cup), then add this to the sauce mixture. Set aside.
2

In a large deep pan or wok, heat the high-heat vegetable oil (2 tbsp) over medium-high heat. Add the red onion (1 small) (sliced into wedges), bell pepper (1 green) (cut into 1-inch chunks), and bell pepper (1 red) (cut into 1-inch chunks), and carrot (1) (thinly sliced). Cook until the onions are translucent and fragrant (about 3 minutes).
3

Add the minced ginger (1 tbsp) and cloves (3 garlic) (minced) to the pan, mix well, and sauté for 2 minutes, mixing occasionally to prevent burning. Then, add the baby bella mushrooms (1 pint) (sliced) and cook until they release their juices (about 2-3 minutes). Stir in the water chestnuts (1 can) (drained and rinsed) and frozen shelled edamame (1 bag), and sauté for 2 minutes, mixing regularly.
4

Give the prepared sauce mixture another good stir, then add it to the pan. Stir continuously until the sauce thickens.
5

Taste the stir-fry and adjust seasoning levels as needed. Avoid adding extra salt due to the soy sauce.
6

Optionally, serve the edamame stir-fry over [rice] or [udon noodles]. Garnish with green onions (0.5 cup) (sliced) and [sesame seeds] (for garnish) if desired.