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Korean Edamame & Jicama Stir-Fry (Vegan+GF)

A quick and easy Korean flavor inspired stir-fry that's great for weeknights and meal preps.
Servings 6 - 8 servings

Ingredients

  • 1/2 red onion diced
  • 2 cups jicama root peeled and chopped
  • 2 cups broccolini or broccoli
  • 1 cup red cabbage chopped
  • 2 cups shelled edamame beans

!Sauce:

  • 1 tablespoon minced garlic
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons coconut aminos or soy sauce
  • 2-3 tablespoons gochujang Korean ketchup
  • 2-3 teaspoons chili garlic paste
  • !
  • cooked rice or noodles for serving optional
  • black sesame seeds (optional)

Instructions

  1. In a medium to large, non-stick, skillet add the garlic, ginger, onion, jicama, broccolini, and cabbage. Pour in about 1/2 a cup of water place the skillet over medium high heat. Cover the pan with a lid and cook the veggies, stirring occasionally, for about 7-8 minutes until starting to soften.
  2. Add the coconut aminos, gochujang, and chili garlic paste and continue cooking uncovered until the liquid is evaporated. Add the edamame and stir into the veggies until the sauce is thickened.
  3. Serve hot with rice or noodles if desired.