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Apricot and Edamame Stir-Fry

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.

Serves 2

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.

Notes:

  • 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?