Edamame Stir Fry Recipes

EDAMAME STIR FRY

Steps:

• In a large saucepan prepare the rice according to the package instructions.
• In a large measuring cup, whisk together the broth, soy sauce, and cornstarch.
• In a large, non-stick skillet add the peanut oil and preheat the pan over high heat. Once the oil is shimmering, add in the bell pepper, edamame, asparagus, and ginger. Cook, while stirring often for 3 minutes, or until the bell pepper has softened and the asparagus is tender but still crisp.
• Add in the garlic and cashews and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
• Add the broth and soy sauce mixture to the pan and bring the mixture to a low boil. Reduce the heat to medium and cook, stirring often, until the sauce thickens, about 3 minutes. Add the green onions and stir to combine.
• Serve the stir-fry over the prepared rice and extra green onion if desired.

CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Steps:

• In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
• While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
• Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
• Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

EDAMAME STIR FRY

Steps:

• In a large saucepan, combine the edamame and vegetable broth.
• Bring to a boil over high heat.
• Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
• Drain well.
• Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
• Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
• Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
• Stir in the edamame and remaining ingredients except the cabbage.
• Cook for 1 to 2 minutes, or until the mixture is warmed through.
• To serve, spoon the mixture into serving bowls and garnish with the cabbage.