Edamame stir-fry
Bright green edamame and a bag of frozen stir-fry vegetables tossed in a sticky garlic ginger sauce with toasted peanuts, a fast, crunchy dinner straight from the freezer aisle.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.39 a serving
- 800 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup long-grain white rice
- ⅓ cup peanuts
- 1 tsp sesame oil
- 2 cups frozen shelled edamame
- 2 cups frozen stir-fry vegetables
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
From your pantry
- 1¾ cups water, divided
- ¼ tsp salt
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 pinch red pepper flakes (optional)
Each serving has about 800 calories, 33 g protein, 108 g carbs and 29 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it in a small with 1½ cups water and the salt over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, and cook on low for 15 minutes. Take it off the heat and leave the lid on.
Low heatTimer: 15 min
Toast the peanuts in a large dry over medium heat, shaking the pan, 3 to 4 minutes, until in spots. Tip them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: Stay close. Nuts go from golden to burnt in under a minute.the soy sauce, brown sugar, vinegar, cornstarch, sesame oil and ¼ cup water in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat the oil in the same skillet over medium-high heat. Add the frozen edamame and cook, stirring, about 4 minutes, until hot and blistered in spots.
Medium-high heatTimer: 4 min
Dolly’s tip: No need to thaw the edamame. It goes straight from the bag into the pan.Add the frozen vegetables and stir-fry 4 to 5 minutes, until hot and any water in the pan has cooked off.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 4 min 30 sec
Add the garlic and ginger and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Stir the sauce, pour it in, and about 1 minute, until glossy. Stir in the peanuts.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Spoon over the rice and add of pepper flakes if you like heat.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
