Edamame Vegetable Stir-Fry with Cashews
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $13.00
- Nutrition
- 610 cal · 24g protein
- meatless
- quick
- budget
- high-protein
- skillet
🍳 1 pan · Picky-eater safe bet: plain rice
Edamame Vegetable Stir-Fry with Cashews is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $13 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Tree nuts · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz frozen shelled edamame
- 12 oz broccoli florets
- 1 count red bell pepper
- 8 oz snap peas
- ½ cup roasted cashews
- 3 cloves garlic
- 3 tbsp reduced-sodium tamari
- 1 tbsp maple syrup
- 1 tbsp cornstarch
- 1½ cups jasmine rice
- 2 tbsp vegetable oil
Steps
- Start the rice according to the package.
- Whisk the tamari, maple syrup, cornstarch and ½ cup water for the sauce.
- Heat the oil in a large skillet over high heat. Stir-fry the broccoli and sliced pepper 4 minutes, then add the snap peas and edamame for 3 minutes.
- Add the garlic for 30 seconds, then pour in the sauce and toss until glossy and thick, about 1 minute.
- Stir in the cashews and serve over rice. Skip the cashews or serve on the side for nut-free kids.
- Picky eaters can have plain rice with edamame and broccoli, with the sauce and cashews on the side.
- Make ahead: chop the vegetables and mix the sauce up to 2 days ahead and store them separately in the fridge. Whisk the sauce again before using.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 65 g
- Fiber
- 10 g
- Sugar
- 8 g
- Fat
- 28 g
- Saturated fat
- 5 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop