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Saucy Edamame and Vegetable Stir Fry

Name: Saucy Edamame and Vegetable Stir Fry
Ingredients: 1/2 white onion, finely chopped; 1 red bell pepper, finely chopped; 8 oz chopped mushrooms; 3 cups edamame; 3 large handfuls of kale; 1/2 cup cashews, chopped; 1/2 cup fresh basil, chopped; 5 cloves garlic, minced or pressed; 2 tbsp sesame oil; 3 tbsp rice vinegar; 1/2 cup reduced sodium tamari; 1 1/2 tsp ginger powder; 2 tbsp maple syrup; 1 tsp corn starch + 2 tbsp water (mix together); 1 1/2 cups white rice; 3 cups water; 3 tbsp coconut oil; Salt to taste

Budget CookingStir-fryVeganVegetarianEasy MealsHealthyBowlRice

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Vegan Recipes & Lifestyle

1725 recipes

Ingredients

Stir-fry

1/2 white onion, finely chopped
1 red bell pepper, finely chopped
8 oz chopped mushrooms
3 cups edamame
3 large handfuls of kale
1/2 cup cashews, chopped
1/2 cup fresh basil, chopped

Sauce

5 cloves garlic, minced or pressed
2 tbsp sesame oil
3 tbsp rice vinegar
1/2 cup reduced sodium tamari
1 1/2 tsp ginger powder
2 tbsp maple syrup
1 tsp corn starch + 2 tbsp water (mix together)

Rice

1 1/2 cups white rice
3 cups water
3 tbsp coconut oil
Salt to taste

Preparation

Whisk together all sauce ingredients in a bowl.
In a skillet, sauté the onion and bell pepper until softened.
Add mushrooms, edamame, and kale to the skillet and cook until slightly softened.
Pour the sauce over the vegetables and heat through.
Stir in cashews and basil.
Meanwhile, cook the rice with water as per package instructions.
After rice is fully cooked, toss with coconut oil and salt to taste.
Serve the stir-fry over the cooked rice.