Recipe: Edamame, Broccoli and Brown Rice Stir Fry Salad
1-2 tbs evoo
1/2 small chopped onion
1/2 16 oz bag frozen and shelled edamame
1 small bunch of broccoli, well chopped
2 tbs Bragg's Liquid Aminoes
1 tbs water, or more as needed
1/2- 1 tsp minced garlic
1-2 tsp sriracha chili sauce (how hot do you want it, baby?)
1 cup dry brown rice
2 1/4 cups water
1 tsp sriracha
2 tsp Bragg's
Combine brown rice, water, tsp of sriracha, 2 tsp Bragg's in one med sauce pan. Bring to boil, cover and simmer 45 min until brown rice is tender.
Meanwhile...heat evoo to med high in large frying pan (or wok, if you go one...). Add onion, cook until slightly brown. Add edamame, Bragg's, broccoli, water, garlic and chili sauce. Toss until everything is evenly coated. Heat about 2 mins so edamame begins to tender and broccoli to get brighter. Turn to low heat and cook for another 10-15, until is smells good. Taste. If beans taste right, remove. If not, adjust flavors and continue cooking.
Remove everything from heat. Combine in a large bowl. Add more Bragg's if flavor is too absorbed. Water if not. Cover and refrigerate. I'm putting mine in individual container to eat throughout the week and having the soup (see previous post) for today's dinner.