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Serves 4-6 |
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Before preparing the vegetables, start the rice cooking. It will be done just in time.
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2 Tbsp soy sauce 1 tsp minced garlic 1 tsp onion powder 1 tsp cornstarch ¼ tsp ground pepper ¼ tsp cayenne pepper 2 Tbsp white wine
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Mix in a small dish or glass measuring cup. Set aside. |
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1 green bell pepper 1 red bell pepper 1 yellow bell pepper 4 stalks celery 1 sweet yellow onion
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Wash and chop the vegetables to ½” pieces. |
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Olive oil
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Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.
Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.
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2 cups shelled edamame, frozen 1 can black beans, drained and rinsed ¼ cup water
(Add more cayenne pepper if you like it spicy!) |
Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.
Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.
Serve with rice. |