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Edamame Stir Fry is a quick and easy, delicious, and healthy stir-fry that’s full of edamame, bell peppers, and cashews.
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Edamame Recipes
I just love edamame recipe, and today I’m sharing a SUPER quick and easy edamame recipe with you, something I call Edamame Stir Fry. And when I say quick and easy, I mean it! I’m talking on the table in 15 minutes or less {as long as your rice is cooked ahead of time. I cook a big pot of brown rice at the beginning of the week and keep it in the fridge for use during the week}.
This stir fry is a healthy dish that’s full of edamame, bell pepper, cashews! This would make a quick & easy lunch or dinner. This recipe proves that the combination of quick and easy AND healthy truly exists.
What are some of your favorite healthy quick & easy meals? I’d love to try them out, leave a link below!
Cook’s Note – Edamame Stir Fry:
- The Edamame Stir Fry will keep in the fridge in an air-tight container for up to 4 days.
- If you want to add some extra protein to this dish like chicken or shrimp, cook up the chicken or shrimp before the bell pepper and edamame in step 3. Then set it aside and add it back in with the rice and sauce.
- If you want to make this dish more substantial add in 2 cups of diced chicken, steak, pork, or tofu in step 3 of the recipe below. Alternatively, you can also add in 2 cups of more veggies like broccoli, bok choy, green cabbage, sliced carrots, etc.
Cook’s Tools – Edamame Stir Fry:
I used my favorite T-fal 5-Quart Jumbo Cooker with Glass Lid for this recipe. You can pick it up for around $20 on Amazon.
ONE YEAR AGO: Sheet Pan Chicken Teriyaki
TWO YEARS AGO: Thai Basil Beef
THREE YEARS AGO: Healthier General Tso Chicken
Edamame Stir Fry
Ingredients
- 1 cup rice brown rice
- 1 ½ cups vegetable broth
- ½ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 2 medium red bell peppers chopped into 1-inch pieces
- 3 cups frozen shelled edamame thawed
- 2 cups asparagus cut into 1/2 inch pieces
- 1- inch ginger root grated
- 2 large garlic cloves minced
- ½ cup cashews roasted and unsalted
- 1 cup green onions chopped
Instructions
- In a large saucepan prepare the rice according to the package instructions.
- In a large measuring cup, whisk together the broth, soy sauce, and cornstarch.
- In a large, non-stick skillet add the peanut oil and preheat the pan over high heat. Once the oil is shimmering, add in the bell pepper, edamame, asparagus, and ginger. Cook, while stirring often for 3 minutes, or until the bell pepper has softened and the asparagus is tender but still crisp.
- Add in the garlic and cashews and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
- Add the broth and soy sauce mixture to the pan and bring the mixture to a low boil. Reduce the heat to medium and cook, stirring often, until the sauce thickens, about 3 minutes. Add the green onions and stir to combine.
- Serve the stir-fry over the prepared rice and extra green onion if desired.
Nutrition
This Edamame Stir Fry Recipe first appeared on FFF on May 20, 2014. I have since updated the post.
Looking for some more healthy quick & easy recipes? Then check out my Tomato Basil Pasta with Zucchini, Waldorf Chicken Salad Wraps & Sweet Potato & Turkey Tacos.
Wilhelmina says
This stir fry looks so delicious!
Jillian says
Thank you!
Aimee Shugarman says
My youngest is obsessed with edamame, this stir fry was delicious!
Jillian says
So glad you enjoyed it!
Cathy says
YUM YUM YUM Jillian is all I can truly say! Girl straight to my heart and belly with this dish OMGosh!! This stir fry is beyond perfect for me, 15 minutes and hyper yummy?! I’m in! And btw I have to check out that Waldorf Chicken Salad Wrap too!
Dannii says
I love adding edamame to meals for a little protein boost. My daughter loves them too.
Bintu | Recipes From A Pantry says
This looks so tasty and healthy! I really should use edamame more in my dishes
EMMELINE says
This looks amazing! I’ve never thought to include edamame beans in a stir-fry, such a great idea!
Dayna says
YUM! I love this stir fry!