Edamame and Mushrooms Stir-Fry

20-minute Edamame and mushrooms stir-fry, '毛豆炒杏鲍菇' is a delicious and easy-to-make meal that I love to add to my lunch or dinner. The recipe is gluten-free, vegan, and flavorful.

📝 Ingredients

• 1 cup [250g] frozen edamame beans (thawed)
• 10 oz King Oyster mushrooms (cleaned and diced)
• 2 oz firm tofu (mashed)
• 4 slices ginger
• 1 red jalapenõ (chopped)
• 3 cloves garlic (finely minced)
• 2 tablespoons gluten-free soy sauce/soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• cornstarch slurry (mix 1 tablespoon of cornstarch in 1/4 cup of water)
• oil for cooking
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Prepare the ingredients: Remove King Oyster mushrooms from its package and wipe them clean with a damp paper towel. Then, dice into tiny cubes and set aside.
2. 2Heat a non-stick pan with 2 teaspoons oil, stir-fry mashed tofu over low-medium until dry and golden brown, then push tofu to the side of the pan.
3. 3Add another drizzle of oil and sauté mushrooms until aromatic and fully cooked through. Look for a nice brown edge and when mushrooms start to release its aroma. Push mushrooms to the side of the pan.
4. 4Add more oil and sauté ginger until fragrant, then add in the chopped chili, garlic and continue to cook for about 30 seconds.
5. 5Bring the mixture together and cook for another 30 seconds.
6. 6Swirl in a drizzle of toasted sesame oil then add the soy sauce, sugar, and stir to combine.
7. 7Add the edamame beans and give it a quick toss. Taste test and season if needed.
8. 8Finally, add in the cornstarch slurry and combine all the ingredients together. Turn off the heat and serve warm.