You really can’t go wrong with a colorful and flavorful weeknight stir fry. Try my Green Bean, Edamame & Peanut Stir Fry over brown rice as a vegetarian main course, or as a perfect side dish to an Asian-inspired menu. Tender green beans sautéed with red peppers, shallots, and buttery shelled edamame all tossed with a mixture of soy sauce and Siracha sauce, finished off with crunchy peanuts.
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Green Bean, Edamame & Peanut Stir Fry
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 2 shallots, peeled and sliced
- 12 oz. green beans, cut into 1-inch lengths
- 1 red bell pepper, diced
- 1 cup edamame, shelled
- Salt and pepper
- 3 Tablespoons soy sauce
- 1 Tablespoon Siracha sauce
- ¼ cup dry roasted peanuts
Directions:
- In a wok, heat the oil over medium high heat. Add the shallots to the heated pan and sauté for 1 minute. Add in the green beans, peppers, and edamame; season with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 5-7 minutes, or until the veggies are tender.
- In a small mixing bowl, whisk together the soy sauce and the Siracha sauce. Pour the mixture over the vegetable sauté and remove from the heat. Toss together with the peanuts and serve.
Tagged: Asian, edamame, green beans, peanuts, red pepper, shallots, side dish, Siracha sauce, soy sauce, stir fry
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