Green Stir Fry and Toasted Edamame Rice

broccoli, asparagus tips, sugar snap peas, scallion edamame rice

1713 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 583 | Category: Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Soy (Tamari + Edamame) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Liquid Measure
  • - Measuring Spoons
  • - Small Saucepan with Lid
  • - Spatula
  • - Wok or Large Skillet

What You Need:

  • - 1 tbsp + 1 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Asparagus Tips
  • - Broccoli Florets
  • - Chopped Scallion
  • - Edamame
  • - Jasmine Rice
  • - Sesame Oil
  • - Sugar Snap Peas
  • - Tamari Sauce

Wine Pairings by @grapefriend

Gruver Veltliner is packed with white pepper and grassiness – a perfect pair for all the green in this stir-fry

Beer Pairings

Czech Pilsner, Wit Beer, Saison (TK loves Union Craft Brewing’s Black-Eyed Saison!)

TK Table Talk:

What's the worst haircut you've ever had?

What To Do:

1. Cook Rice: In a small saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered, for 5 minutes.

2. Cook Edamame: Heat a wok or large skillet to high; add 1 teaspoon canola oil and of the edamame. Cook, stirring, until edamame is blistered, browned and beautiful. Remove to a side plate.

3. Finish Stir-Fry: With the wok still on high, add 1 tablespoon of canola oil, half of the sesame oil, broccoli, asparagus tips, sugar snap peas and remaining edamame. Lightly sprinkle pepper over. Cook, stirring, for 1 minute. Stir in ¾ of the scallion (the rest will go in the rice) and continue to stir-fry until the vegetables start to brown slightly and begin to become tender. Remove from heat.

4. Finish Rice: Fluff rice with a fork, stir in reserved edamame, remaining scallion, remaining sesame oil, ¼ teaspoon salt and ⅛ teaspoon pepper.

To Serve: Divide rice between two bowls. Top with stir-fried vegetables. Serve soy sauce on the side.

Pro Tip:

Remember HPCO (hipco)! Hot. Pan. Cold. Oil. When stir-frying always remember to heat your wok BEFORE you add the oil. HPCO goes for sautéing too.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.