Sesame Edamame Stir-fry

20 min
3 servings


2 Tbsp
low sodium shoyu or Bragg liquid aminos
1 Tbsp
1 Tbsp
2 tsp
rice vinegar
2 Tbsp
2 Tbsp
dark sesame oil
1/2 tsp
sambal (optional)
1 tsp
2 Tbsp
light oil
1 Tbsp
fresh ginger (minced)
2 clove
garlic (minced)
1 cup
Gardein mock chicken, sliced (or firm tofu, cubed)
2 cup
mixed vegetables (bell peppers, snap peas, mushrooms, zucchini, carrots)
1 cup
edamame (shelled, cooked)
1/2 cup
green onion (sliced)
2 tsp
black sesame seeds
Prep Time:
15 min
Cooking Time:
5 min
Total Time:
20 min


In a small bowl, combine the shoyu or aminos, mirin, sugar, vinegar, water, sesame oil, sambal and cornstarch; set aside.

In a large skillet, over medium-high heat, add the light oil, ginger, garlic, mock chicken or tofu and mixed vegetables; stir-fry until crisp-tender and lightly browned, about 2 minutes. Add the edamame. 

Pour the sauce over the stir-fry mixture and cook over medium heat until the sauce thickens, about 1 to 2 minutes. Remove from heat; add the green onion and salt to taste. Top with additional green onion and sesame seeds. Serve with brown rice or quinoa.