Asian Stir Fry
Try this delicious Asian stir fry recipe for a quick and easy vegan lunch or dinner. It's packed with colorful, fresh, nutrient rich vegetables and protein-rich edamame making it a nourishing and satisfying meal.
Ingredients
Sauce
- 1 cup water
- 1/4 cup light brown sugar organic
- 1/2 cup soy sauce, low sodium
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 tbsp fresh garlic, minced
- 1/2 tsp fresh ginger, minced, optional
To thicken sauce:
- 2 tbsp cornstarch
- 1/4 cup cold water
Stir Fry
- 6 ounces rice noodles, uncooked
- 1 tbsp sesame oil
- 4 stalks green onions, chopped
- 2 cups broccoli florets
- 1 cup red bell peppers, sliced
- 3 cloves fresh garlic, minced
- 8 ounces white button mushrooms, sliced
- 1/2 cup red onion, diced
- 12 ounce edamame, shelled frozen, organic
Instructions
Stir Fry
- In a wok or skillet, heat sesame oil. Add in broccoli, red bell pepper, green onions, garlic, mushrooms, and red onion. Stir fry for about 5 minutes or until tender.
- While vegetables are cooking, cook the noodles and edamame according to package directions. Then set aside.
Sauce
- In a medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, maple syrup, ginger and garlic.
- In a small bowl, whisk together cornstarch and cold water then set aside.
- Bring ingredients in saucepan to a boil then simmer.
- Add in the cornstarch/water mixture, whisk slowly and continuously to combine. Let simmer until sauce starts to thicken.
- Remove from heat when desired thickness is reached. Set aside.
- Combine the cooked noodles and edamame to skillet with vegetables. Pour over sauce and toss well until evenly coated.
- Plate and enjoy!