Easy Edamame Stiry Fry recipe

Edamame Stir Fry

Edamame Stir Fry is a quick and easy, delicious, and healthy stir-fry that's full of edamame, bell peppers, and cashews.
Course dinner
Cuisine Asian
Keyword edamame, stir-fry, Vegetables, vegitarian recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 416kcal
Author Jillian - a Food, Folks and Fun original!


  • 1 cup rice brown rice
  • 1 1/2 cups vegetable broth
  • 1/2 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
  • 1/2 cup cashews roasted and unsalted
  • 1 cup green onions chopped


  • 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.


Calories: 416kcal | Carbohydrates: 61g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Sodium: 1432mg | Potassium: 1021mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2805IU | Vitamin C: 91.5mg | Calcium: 133mg | Iron: 6.2mg