After I was done with dinner tonight (Stir Fried Broccolini), I realized I did not have any leftovers for lunch tomorrow. I had a couple packs of assorted mushrooms in the fridge, and a bag of shelled Edamame (New Veggie #3) in the freezer and settled on a stir-fry. Both mushrooms and edamame are great in stir fried dishes, but unlike some of the greener veggies like beans and broccoli, still taste good the next day. This stir-fry is one of my most favorite recipes and goes well with a variety of different vegetables and even tofu. It is most definitely a gimme more :)
Prep Time: 7-10 min
- 1 cup Mushrooms (Cremini)
- 1 cup shelled Edamame
- 2 tsp Ginger-Garlic Paste
- 2 tbsp Low-Sodium Soy Sauce
- 1 tbsp Vegetarian Oyster Sauce**
- Freshly cracked pepper, to taste
Line a skillet with water and add ginger-garlic paste and soy sauce. Once the ginger-garlic are fragrant, and almost dry, add mushrooms and thawed edamame and toss well. Remove from heat and add oyster sauce and toss again. Garnish with freshly cracked black pepper and serve hot, or pack it away for lunch! Yum every time!
* This is a 'no added salt' recipe i.e. no salt is added over and above what is already in the condiments.
** In place of Vegetarian Oyster Sauce, I've use Vegetarian versions of Hoisin, Pad Thai and Kung Pao sauces as well. Basically, any Asian sauce works well in this Quick Stir Fry!