Ingredients
Scale
- 2 cups edamame (shelled)
- 1 bell pepper (diced)
- 1 carrot (julienned)
- 1 small zucchini (sliced)
- 2 cloves garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
Instructions
- Rinse the fresh edamame under cold water to remove impurities.
- Heat olive oil in a large skillet over medium heat and sauté diced bell pepper, julienned carrot, and sliced zucchini until tender (about 5-7 minutes).
- Add the rinsed edamame and minced garlic to the skillet, stir in soy sauce, and cook together for an additional 3-4 minutes.
- Season with salt and pepper, garnish with sesame seeds and serve warm.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This stir-fry pairs well with hot rice or quinoa.
- To customize, feel free to add other vegetables such as broccoli or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg