Name: Vegetarian, Tofu-Less Stir-Fry recipe
Ingredients: ¼ cup frozen shelled edamame (green soybeans);⅛ teaspoon salt;1 tablespoon olive oil;1 clove garlic, minced;1 cup sliced yellow bell pepper;½ cup sliced yellow onion;½ cup bean sprouts;1 tablespoon tamari soy sauce;2 cups cooked pasta;1 tablespoon sesame oil;1 teaspoon toasted sesame seeds

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Ingredients

¼ cup frozen shelled edamame (green soybeans) ⅛ teaspoon salt 1 tablespoon olive oil 1 clove garlic, minced 1 cup sliced yellow bell pepper ½ cup sliced yellow onion ½ cup bean sprouts 1 tablespoon tamari soy sauce 2 cups cooked pasta 1 tablespoon sesame oil 1 teaspoon toasted sesame seeds

Nutrition Info

399.2 calories carbohydrate: 54.2 g cholesterol: : - fat: 15.8 g fiber: 4.5 g protein: 11.1 g saturatedFat: 2.3 g servingSize: - sodium: 654.2 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

Stir edamame and salt together in a microwave-safe dish, cover and cook in microwave for 1 minute.
Heat olive oil in a large wok over medium heat, add garlic and cook until fragrant and beginning to sizzle, about 1 minute. Add bell pepper and onion, cook and stir until beginning to brown, about 2 minutes. Add bean sprouts and soy sauce, cook and stir until soy sauce begins to evaporate, about 1 minute. Add edamame, cooked pasta, sesame oil, and sesame seeds, stir until cooked through, about 30 seconds.

Recipe Yield

2 servings

Recipe Note

I specifically wanted to make a vegetarian dish without tofu since I know how hard it is to be a vegetarian and not like tofu. I went through a lot of experimenting and failed stir-fries before I narrowed in on this recipe, so I hope you like it. Please let me know if you have any suggestions.

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