Edamame Stir-Fry With Gochujang Aioli · HelloFresh Database

Select your region

Recipes

Menu

Shopping List <span x-data x-show="$store.shoppingList && $store.shoppingList.count > 0" x-text="$store.shoppingList ? $store.shoppingList.count : ''" class="ml-1 inline-flex items-center justify-center size-5 text-xs font-medium rounded-full bg-green-500 text-white" ></span>

Edamame Stir-Fry With Gochujang Aioli

20 Min or Less

Calorie Smart

Quick

Kid Friendly

Edamame Stir-Fry With Gochujang Aioli

plus Rice, Zucchini & Sesame Seeds

5 min

Difficulty: 2/3

East Asia

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.

Allergens

Eggs

Sesame

Wheat

Soy

Utensils

Large Pan

Small Bowl

Small pot

Tags

Calorie Smart

Quick

Pork-free

Kid Friendly

Easy Prep

Dinner-bowls

Veggie

Seasonal

Ingredients

Scallions

Scallions

2 unit

Edamame

Edamame

4 ounce

Sweet Soy Glaze

Sweet Soy Glaze

4 tablespoon

Gochujang Aioli

Gochujang Aioli

1 unit

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

1 ounce

Sesame Seeds

Sesame Seeds

1 tablespoon

Jasmine Rice

Jasmine Rice

0.75 cup

Red Cabbage and Carrot Mix

Red Cabbage and Carrot Mix

4 ounce

Zucchini

Zucchini

1 unit

Salt

Salt

Pepper

Pepper

Cooking Oil

Preparation

1

Cook Rice

• 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.

2

Prep

• While rice cooks, 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.

3

Start Stir-Fry

• 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. Turn off heat.

4

Mix Aioli

• Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.

5

Finish Stir-Fry

• Stir sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

6

Finish & Serve

• 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.

Nutrition per serving

630

kcal

Calories

17

g

Fat

2.5

g

Saturated Fat

97

g

Carbohydrate

29

g

Sugar

5

g

Dietary Fiber

14

g

Protein

5

mg

Cholesterol

1080

mg

Sodium

Similar Recipes

Polenta with Zucchini & Carrot Ragù

Polenta with Zucchini & Carrot Ragù

Egg & Sesame Edamame Fried Rice

Egg & Sesame Edamame Fried Rice

Polenta with Zucchini & Carrot Ragù

Polenta with Zucchini & Carrot Ragù

Moo Shu Shrimp Bowls

Moo Shu Shrimp Bowls

Back to recipes

Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth