Edamame Stir-Fry With Gochujang Aioli
plus Rice, Zucchini & Sesame Seeds
This hearty stir-fry comes together fast for a fresh and filling meal that's loaded with colorful veggies. You'll sizzle up zucchini, edamame, cabbage, and carrots in soy-chili sauce, then serve over a bed of fluffy rice. Drizzle savory-spicy-sweet gochujang mayo atop, and finish with a sprinkle of scallion greens for a zippy finale.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
4 ounce
Edamame
(Contains Soy)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 unit
Gochujang Aioli
(Contains Eggs, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Sesame Seeds
(Contains Sesame)
¾ cup
Jasmine Rice
4 ounce
Red Cabbage and Carrot Mix
1 unit
Zucchini
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. • Trim and quarter zucchini lengthwise; slice crosswise into 1⁄4-inch-thick quarter- moons. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites, and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes.
• Meanwhile, in a small bowl, combine Gochujang aioli and water 1 tsp at a time until mixture reaches a drizzling consistency.
• Remove stir-fry from heat. Stir in sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings). Stir until veggies are thoroughly coated. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
• Fluff rice with a fork. • Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much Gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.
