Edamame and Mushrooms Stir-Fry
20-minute Edamame and mushrooms stir-fry, '毛豆炒杏鲍菇' is a delicious and easy-to-make meal that I love to add to my lunch or dinner. The recipe is gluten-free, vegan, and flavorful.
Servings: 2 people
Ingredients
- 1 cup [250g] frozen edamame beans thawed
- 10 oz King Oyster mushrooms cleaned and diced
- 2 oz firm tofu mashed
- 4 slices ginger
- 1 red jalapenõ chopped
- 3 cloves garlic finely minced
- 2 tablespoons gluten-free soy sauce/soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- cornstarch slurry mix 1 tablespoon of cornstarch in ¼ cup of water
- oil for cooking
- salt and pepper to taste
Instructions
- Remove King Oyster mushrooms from its package and wipe them clean with a damp paper towel. Then, dice into tiny cubes and set aside.
- Heat a non-stick pan with 2 teaspoons oil, stir-fry mashed tofu over low-medium until dry and golden brown, then push tofu to the side of the pan.
- Add another drizzle of oil and sauté mushrooms until aromatic and fully cooked through. Look for a nice brown edge and when mushrooms start to release its aroma. Push mushrooms to the side of the pan.
- Add more oil and sauté ginger until fragrant, then add in the chopped chili, garlic and continue to cook for about 30 seconds.
- Bring the mixture together and cook for another 30 seconds.
- Swirl in a drizzle of toasted sesame oil then add the soy sauce, sugar, and stir to combine.
- Add the edamame beans and give it a quick toss. Taste test and season if needed.
- Finally, add in the cornstarch slurry and combine all the ingredients together. Turn off the heat and serve warm.
Video
Notes
- I used frozen edamame beans in pods that I thawed first. Then, I removed the beans from the pods. Alternatively, you can use frozen edamame beans that are available at major grocery stores.
- If King Oyster mushrooms are not available, please substitute with shiitake or Bella mushrooms.
- For more of an umami sauce, try my umami vegan stir-fry sauce which is similar to vegan oyster sauce.