It’s still January, and it’s been pretty cold and rainy. Not as cold as it can get in other parts of the country, but for this area… it’s our version of winter. With it being so gray and overcast (which I love, for what it’s worth), sometimes I just crave a bright and vibrant meal, filled with fresh flavors and bursting with color. This recipe is a go to for me for just those moments.
The original recipe called for tofu as a protein source, but I am not a fan. So to keep it vegetarian, I used shelled edamame. It’s also very flexible; use whatever veggies are currently in season. I was able to pick up some carrots, mushrooms, asparagus, boy choy, onion, sugar snap peas and some red onion. I chose to serve it over udon noodles this time, however, it works over rice just as well, and over quinoa would add some additional protein. AND the whole thing comes together in under 30 minutes, great for a quick weeknight meal.
I always prepare the sauce first: dissolve the cornstarch in 2 tablespoons of water, then add the remaining water, soy sauce, chili sauce, garlic and ginger.
Then prep the veggies. Since they get tossed into the wok according to density (higher density takes longer to cook, so they go in first), I try to chop then from less to most, the opposite order that they’ll be added.
Preheat your wok (or deep sided skillet) over medium high heat, add the sesame oil then start adding the prepared veggies, allowing 2 to 3 minutes in between densities. First the carrots, onions, peppers and thick stems of the bok choy.
Then in goes the lighter density veggies: mushrooms, asparagus, the leaves of the bok choy, and snap peas, give a little stir…
Finally stir in the shelled edamame
Continue to cook for another 2-3 minutes, than add your stir fry sauce
allow the sauce to thicken and cook for 2 to 5 minutes.
Serve over udon, rice or quinoa and topped wth a sprinkle of sesame seeds.
Stir fry Sauce
2 Tablespoons corn starch
1 3/4 cup water
1/2 cup low sodium soy sauce
1/2-1 teaspoon Asian chili sauce (or to taste)
1 Tablespoon minced garlic
2 Tablespoons minced ginger
1 Tablespoon Sesame oil
4 cups assorted julienned vegetables: Bok choy, carrots, mushrooms, bell peppers, onion, napa cabbage, spinach, green beans, snap peas, sugar peas, broccoli, cauliflower, baby corn, brussel sprouts, asparagus etc.
1 cup frozen shelled edamame
-in small bowl, dissolve corn starch with 2 tablespoons of water; add remaining water, soy sauce, chili sauce, garlic and ginger. Set aside.
-Preheat wok over med high heat, add sesame oil the add the denser vegetables (bok chop stem, carrots, broccoli, cauliflower, brussel sprouts, etc) allow to cook for 2-3 minutes, then add the remaining vegetables by order of density (sugar snap peas, thin asparagus and mushrooms can go last) adding frozen edamame as the very last ingredient. Cook for an additional 2 to 3 minutes. Add stir fry sauce to wok and continue to cook for another 2 to 3 minutes.
Serve over any of the following: Udon noodles, glass noodles, rice noodle, brown rice
Sauce: Cal 118 * Fat 6g * Carbs 23g (sugar 4g * fiber 0) * Protein 4g
Vegetables: Cal 123 * Fat 6g * Carbs 12g (sugar 3g * fiber 4g) * Protein 7g
*Nutritional information does not include noodles or rice