Who doesn’t like a good stir fry? They’re flexible, relatively quick and absolutely packed with different flavors and textures. This stir fry is loaded with shelled edamame, bamboo shoots, and fresh ginger.
Assemble the Following:
- 2 TBSP. Soybean Oil
- 1/3 C. Onion, Minced
- 2 Large Cloves Garlic, Minced
- 1 1/2 Inch Fresh Ginger Root, Minced
- 1 1/2 C. Bok Choy or Cabbage, Chopped
- 1/2 C. Red Bell Pepper, Coarsely Chopped
- 1/4 C. Fresh Cilantro
- 1/4 C. Bamboo Shoots
- 1 C. Edamame, Cooked and Shelled
- 1 C. Broccoli, Blanched
- 1 Scant TBSP. Soy Sauce
- 1 TBSP. Apricot Preserves
- Pinch Cumin
- 1 TSP. Cayenne Pepper
- 1 TBSP. Crushed Red Pepper Flakes
- Salt and Pepper to taste
- 2/3 to 1 C. Cooked White Rice
Do This With It:
- Heat wok or large heavy skillet with oil, very high heat.
- Add Onions and Cabbage, fry until tender.
- Add Red Pepper, garlic, and most of the ginger, fry until tender.
- Add Cilantro, and Bamboo Shoots, reduce to medium heat.
- Slowly stir in Soy Sauce, reduce to low heat.
- Add Edamame and Broccoli.
- Add Apricot Preserves, stir or toss until thickened and reduced.
- Add dried spices and remaining ginger, remove from heat.
- With wet fingertips mold heaping tablespoons of rice into little balls for plating.
- I leave the peel on my ginger; you get a much bolder flavor this way.
- I remember now when Alton Brown did a show on Stir-Fry, he emphasized the importance of having every ingredient ready to go before you even heat the oil. Well, he wasn’t kidding. The good news is I think I may have broken a world speed record for shelling Edamame.
- You can just pile the stir-fry on a bed of rice and forgo the rice-balls, but they add a flair to the presentation don’t you think?