Veggie Stir-Fry with Edamame

Jackie Newgent


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Makes 8 servings

2½ tablespoons bottled naturally brewed soy sauce

2 teaspoons rice vinegar

1 tablespoon honey or agave nectar

1 teaspoon cornstarch

3 tablespoons canola or peanut oil

1 tablespoon toasted sesame oil

2 large garlic cloves, very thinly sliced

1 tablespoon freshly grated ginger root

1 head cauliflower, cut into small bite-size florets

2 large red bell peppers, cut into 2-inch matchsticks

1½ cups frozen edamame, prepared according to package directions

2 tablespoons finely chopped roasted peanuts or 2 teaspoons sesame seeds

Stir-fries are one of the easiest ways to get kids to eat more veggies—plus, the edamame in this version gives your family an extra boost of protein. Serve this as a side dish, or make it the entrée with chicken, beef, or shrimp.


1. Whisk together the soy sauce, honey, vinegar, and cornstarch in a liquid measuring cup. Set aside.

2. Heat the oils in a wok or large, deep skillet over high heat. Add the garlic slices and ginger and stir-fry until the garlic is golden, about 15 seconds.

3. Add the cauliflower and stir-fry for 2 minutes.

4. Add the peppers and edamame and stir-fry until vegetables are gently browned and crisp-tender, about 10 more minutes.

5. Add the soy sauce mixture, remove from the heat, and toss to fully coat.

6. Transfer to a serving dish and sprinkle with peanuts or sesame seeds. Serve with additional soy sauce on the side, if desired.

Per Serving:

Calories: 157

Carbohydrates: 11 g

Fat: 10 g

Protein: 6 g

Fiber: 4 g

Active Time: 15 Minutes

Total Time: 30 Minutes