Edamame Stir-Fry with Gochujang Aioli

🥘 Ingredients

• cooking oil
• edamame
  8 oz
• gochujang aioli
  2 unit
• jasmine rice
  1.5 c
• pepper
• red cabbage and carrot mix
  8 oz
• salt
• scallion greens
• scallions
  1 unit
• sesame seeds
  2 tbsp
• sweet chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• water
  1.25 c
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water (2.25 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes .

   jasmine rice: 1.5 c, water: 1.25 c, salt
2. 

   2

   While rice cooks, wash and dry all produce. Trim zucchini lengthwise and cut crosswise into 1/4-inch-thick half-moons. Thinly slice scallions , separating whites from greens.

   zucchini: 2 unit, scallions: 1 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini , edamame , scallion whites, and red cabbage and carrot mix . Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Remove from heat.

   cooking oil, zucchini, edamame: 8 oz, red cabbage and carrot mix: 8 oz
4. 

   4

   Meanwhile, in a small bowl , combine gochujang aioli with water 1 tsp at a time until the aioli reaches a drizzling consistency.

   gochujang aioli: 2 unit, water
5. 

   5

   Stir sweet soy glaze , sweet chili sauce , and water (4 TBSP for 4 servings) into the pan with stir-fry; stir to coat. Season with salt and pepper if desired. TIP: If the mixture looks too thick, splash in a dash of water.

   sweet soy glaze: 1/2 c, sweet chili sauce: 2 oz, water, salt, pepper
6. 

   6

   Fluff jasmine rice rice with a fork. Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as desired. Sprinkle with sesame seeds and scallion greens .

   jasmine rice, gochujang aioli, sesame seeds: 2 tbsp, scallion greens
7. 7

   Serve.