Easy Edamame and Vegetable Stir Fry
2 tablespoons sesame or other high heat oil, divided
4 green onions (including green tops), sliced 1/4" thick
4 medium carrots, sliced 1/4" on a diagonal
1 head bok choy, sliced 1" pieces
8 ounces cremini or baby bella mushrooms, quartered
1" fresh ginger, minced
1 tablespoon minced garlic
1/2 cup tamari or soy sauce
2 tablespoons fresh lemon juice
1 cup shelled edamame
toasted sesame seeds, to garnish, optional
1. Heat 1 tablespoon oil in a wok or large skillet over medium high heat. Add green onions and stir, cooking until they are soft, about 2 minutes.
2. Add carrots and cook for another 1-2 minutes. Add bok choy and heat through. Move vegetables to a bowl. Add mushrooms to the wok and cook over medium heat, stirring constantly, until they release their juices.
3. Return vegetables to the wok and mix with mushrooms. Cover, remove from heat and let sit while preparing sauce. For the sauce, whisk together remaining oil, ginger, garlic, tamari and lemon juice.
4. Add sauce and edamame to vegetable mixture and mix well. Heat until all vegetables are fork tender. Add sesame seeds.
Serve over brown rice, quinoa or noodles.
Source of recipe: I wrote the recipe.