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Lilly’s Table

 
 
© Lillys-Table.com Photo of Edamame, Mizuna & Bok Choy Stir Fry
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Edamame, Mizuna & Bok Choy Stir Fry

 

Whole soybeans, bitter mizuna and crunchy baby bok choy come together in this easy stir-fry. For gluten-free, be sure to use gluten-free tamari.

Ingredients

  • ½ lb edamame, shelled, just the beans
  • 2 cloves garlic, minced
  • 1 inch piece ginger, peeled and finely minced
  • 1 tablespoon vegetable oil (high heat)
  • 1 bunch bok choy, washed & dried
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce, or gluten-free tamari
  • 1 tablespoon rice wine vinegar
  • 2 cups mizuna, washed and dried

Serving Size: 2 People

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Preparation Instructions

If the edamame is frozen, pour boiling water over them. Strain and shake dry.

Place the minced garlic & ginger in the oil and place over medium-high heat. When it starts to sizzle, add the edamame toss for about 2-3 minutes.

Slice the bok choy stems thinly and roughly chop the leaves.

Toss in with the edamame. Pour in the mirin, soy sauce, and rice wine vinegar. Fold in the mizuna.

Serve on top soba noodles or brown rice.