Vegetarian, Tofu-Less Stir-Fry recipe

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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

  1. Stir edamame and salt together in a microwave-safe dish, cover and cook in microwave for 1 minute.

  2. 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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