Sesame Edamame Stir-Fry

2 tbsp. low sodium shoyu or Bragg liquid aminos
1 tbsp. mirin
1 tbsp. sugar
2 tsp. rice vinegar
2 tbsp. water
2 tbsp. dark sesame oil
½ tsp. sambal (optional)
1 tsp. cornstarch
2 tbsp. light oil
1 tbsp. fresh ginger (minced)
2 clove garlic (minced)
1 cup Gardein mock chicken (sliced or firm tofu, cubed)
2 cup mixed vegetables (bell peppers, snap peas, mushrooms, zucchini, carrots)
1 cup edamame (shelled, cooked)
½ cup green onion (sliced)
salt
2 tsp. black sesame seeds

In a small bowl, combine the shoyu or aminos, mirin, sugar, vinegar, water, sesame oil, sambal and cornstarch; set aside.

In a large skillet, over medium-high heat, add the light oil, ginger, garlic, mock chicken or tofu and mixed vegetables; stir-fry until crisp-tender and lightly browned, about 2 minutes. Add the edamame.

Pour the sauce over the stir-fry mixture and cook over medium heat until the sauce thickens, about 1 to 2 minutes. Remove from heat; add the green onion and salt to taste. Top with additional green onion and sesame seeds. Serve with brown rice or quinoa.

Recipe By:

Chef Alyssa Moreau

Prep + Cook Time:

20 mins

Serving Size:

3 servings

As featured in…

Jul. 29, 2020 Coupon Book