Edamame Stir-Fry With Gochujang Aioli

🥘 Ingredients

• edamame
  1 c
• gochujang aioli
  3 tbsp
• jasmine rice
  1 c
• oil
  1 tbsp
• pepper
  1 pinch
• red cabbage and carrot mix
  1 unit
• salt
• scallions
  2 stalks
• sesame seeds
  1 tsp
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  1 tbsp
• water
  1 ¼ cups
• zucchini
  1 unit

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: 1 ¼ cups, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions , separating whites from greens.

   zucchini: 1 unit, scallions: 2 stalks
3. 

   3

   Heat a drizzle of 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 minutes . Turn off heat.

   oil: 1 tbsp, edamame: 1 c, red cabbage and carrot mix: 1 unit
4. 

   4

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

   gochujang aioli: 3 tbsp
5. 

   5

   Stir sweet soy glaze , sweet thai chili sauce , and water 2 tbsp into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

   sweet soy glaze: 2 tbsp, sweet thai chili sauce: 1 tbsp, pepper: 1 pinch
6. 

   6

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

   sesame seeds: 1 tsp