Edamame Stir-Fry With Gochujang Aioli

Name: Edamame Stir-Fry With Gochujang Aioli plus Rice, Zucchini & Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Scallions; 4 ounce Edamame; 4 tablespoon Sweet Soy Glaze; 1 unit Gochujang Aioli; 1 ounce Sweet Thai Chili Sauce; 1 tablespoon Sesame Seeds; ¾ cup Jasmine Rice; 4 ounce Red Cabbage and Carrot Mix; 1 unit Zucchini; Salt; Pepper; Cooking Oil

plus Rice, Zucchini & Sesame Seeds

Get Free Ready Made Meals For Life + 50% Off

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.

Tags:

Veggie

•Calorie Smart

•Quick

•Easy Prep

•New

Allergens:

Soy

•Sesame

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories630 kcal

Fat17 g

Saturated Fat2 g

Carbohydrate99 g

Sugar29 g

Dietary Fiber5 g

Protein15 g

Cholesterol5 mg

Sodium1080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Small Bowl

Instructions

PDF

• 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.