Green Stir Fry and Toasted Edamame Rice

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

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


Equipment:

  • - 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.

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