Edamame and Snap Pea Stir-Fry with Ginger

This edamame and snap pea stir-fry is a quick and easy way to get your vegetables in. It's packed with flavor from the ginger, soy sauce, and black pepper, and it's a great way to use up leftover edamame. Simply heat some oil in a skillet or wok, add the onion and bell pepper, and cook until softened. Then add the snap peas and edamame and cook until tender-crisp. Finally, stir in the ginger, soy sauce, water, and black pepper, and cook for an additional minute, or until the sauce has thickened.

Edamame and snap pea stir-fries are a staple of Chinese cuisine, but they're also popular in other parts of Asia. The dish is thought to have originated in Sichuan province, where it's often served as a side dish to rice or noodles. The combination of edamame and snap peas provides a nice balance of textures and flavors, and the ginger, soy sauce, and black pepper add a savory and slightly spicy flavor. This stir-fry is a quick and easy way to get your vegetables in, and it's a great way to use up leftover edamame.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 cup shelled edamame
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1/4 teaspoon black pepper

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. Add the snap peas and edamame and cook until tender-crisp, about 3 minutes.
4. Stir in the ginger, soy sauce, water, and black pepper.
5. Cook for an additional minute, or until the sauce has thickened.

Why It Works

• The combination of edamame and snap peas provides a nice balance of textures and flavors.
• The ginger, soy sauce, and black pepper add a savory and slightly spicy flavor.
• This stir-fry is a quick and easy way to get your vegetables in.
• It's a great way to use up leftover edamame.