Everyday Vegetable Stir-Fry (A Root Formula)
Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
Yield: 4 people
Description
Serve with a big pot of rice and some or all of the following *toppings: sliced scallions, sesame oil, sesame seeds, chili crisp, sriracha, chopped cilantro.If you can’t find edamame, substitute lima beans.
Ingredients
- 6 tablespoons neutral oil such as grapeseed or canola
- 1 large onion, halved and sliced thin
- 2 tablespoons finely grated ginger
- 2 pounds Prepared Vegetables, see below
- 2 cups (5 oz / cup) frozen, shelled edamame, thawed
- 1/2 cup each: soy sauce and water
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
Prepared Vegetables
- You probably know instinctively which vegetables to use, but here’s a list of some of the more obvious:
- Broccoli: broken into florets (large florets cut into bite-size pieces), stem peeled and sliced thin
- Cauliflower: broken into florets (large florets cut into bite-size pieces )
- Carrots: peeled and sliced thin
- Bell peppers: any color, stemmed, seeded, and cut into short strips
- Mushrooms: sliced thin
- Green cabbage: halved, cored, and sliced thin
- Asparagus: tough ends snapped off, thick spears: halved lengthwise and cut into 1-inch pieces; thin spears: cut into 1-inch length
- Snow peas or sugar snap peas: remove strings if necessary; halve, if large
Instructions
- Heat oil in a large heavy-duty roasting pan over high heat. When pan is hot, add onion and cook until crisp-tender, about 1 1/2 minutes. Add ginger; cook until fragrant, about 30 seconds longer. Add Vegetables and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add edamame; cook to warm through, about a minute longer.
- Stir in soy mixture; cook until reduced by about half, a couple of minutes. Stir in cornstarch mixture; cook until sauce thickens slightly, about another minute. Serve immediately with rice and suggested toppings*.