Edamame Stir-Fry With Gochujang Aioli
plus Rice, Zucchini & Sesame Seeds
- Soy
- Sesame
- Wheat
- Eggs
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.
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
Cooking Steps
• 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.
• 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.
• 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.
• Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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.
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the sweet-and-spicy combination, though some found it too sweet and suggested reducing the sweet soy glaze.
- Ease of prep: Super quick and easy to make, though veggie cooking times may need extending beyond the recipe's estimate.
- Suggestions: Add fresh garlic or ginger for depth; cook zucchini first before adding other vegetables to prevent mushiness.
- Leftovers: Best enjoyed fresh as reheated leftovers can become mushy and lose their appeal.
- Protein additions: Many added chicken, eggs, or tofu to make it more filling and satisfying 🍲
Reviews from our home cooks
Yummy! I love how quick and easy it was to prepare, and I love all the veggies. Most of all, I love the gochujang aioli. Please keep bringing us this variety of recipes.
Amazing blend of flavors! I love the sweet, tangy, spicy, creamy combo! Also, it was an extremely easy prep and cook process!
I went a little light on the sauces and added more if needed at the table. Also, I added a layer of fresh spinach to the bottom of our bowls before the rice. Really good.
Needed more gochujang. Would have liked Korean flavors rather than the same Asian sauces used for most of the Asian recipes. The sweet soy glaze is used in too many recipes and is a little too sweet. A little more savory would be nice.
Loves the combination of ingredients with the edamame and zucchini. Spicy, sweet, plenty of vegetables... will definitely get again!
Double the green onions, slaw, and sesame seeds. Black sesame seeds would be a nice visual contrast.
Loved making dish with ingredients I wouldn't normally buy or know how to use in a meal. Light & filling.
Good dish! Love the flavors and freshness. Could add protein, for anyone looking to do so.
Sweet, tasty, a little watery though and the veggies needed like twice as long to cook as recommended. Still, I really liked it!
A lot of sugar and carbs. Guess I need to make better choices. It tasted good and was easy to make.
