Vegan
Broccoli, Edamame and Almond Stir-Fry
Brown Rice
Ingredients
- ½ cup almond slices
- 2 Tbsp olive oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 lb broccoli, cut into florets
- 2 cups frozen shelled edamame, thawed
- 1 (8-oz) pkg portobello mushrooms, sliced
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
Instructions
- Toast almonds in dry skillet over medium-high heat for 2 to 3 minutes or until golden and fragrant.
- Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; cook 1 minute. Stir in broccoli, edamame, mushrooms, and sesame oil; sauté 8 to 10 minutes or until vegetables are crisp-tender. Add soy sauce, and toss well; stir in almonds. Serve stir-fry over Brown Rice.
Side Dish Ingredients
- 2 cups uncooked brown rice
Side Dish Instructions
- Cook rice according to package directions; season to taste with salt and pepper.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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