Apple Glazed Vegetable & Edamame Stir Fry

Sometimes I see the most inviting looking vegetable mixes in the grocery store that just beg to be turned into a stir fry.  Recently that was the case here in Aruba.

I am so happy I fired up the stove for 15 whole minutes in order to create this complete meal.

It was delicious, cheap, and easy.  The best kind of meals.

 

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Apple Glazed Vegetable & Edamame Stir Fry

4 c diced vegetables (squash, sweet potatoes, carrots, bell peppers, celery, onions are what I used.  Or try turnips, parsnips, any type of potato, broccoli, boy choy, Brussels sprouts, cauliflower, peapods, or any veggie you have on hand)

1/2 c applesauce (or puree an apple, skin and all, in your Vita or food processor)

1/2 c water

1 tsp ground ginger

1/2 tsp Old Bay Seasoning (or Mrs. Dash or similar)

3 tbsp rice wine vinegar (or apple cider vinegar)

1/4 c brown sugar (or white, or reduce/omit as desired)

optional: 2 tbsp soy sauce or hoisin sauce

optional: season to your taste preference with garlic, red pepper flakes, salt and pepper and others as desired

1/2 c edamame beans, previously cooked

Directions: Spray non-stick skillet with cooking spray and add the vegetables.  Cook, covered on high heat, for about 5 minutes.  While they are cooking, combine all remaining ingredients (except edamame) in a bowl and stir.  Add mixture to the vegetables and stir to coat.  Reduce to medium-low or low heat and allow vegetables to simmer for another 5-10 minutes or until tender.  Sauce will reduce and thicken.  Add in edamame, stir, and serve.

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Love the diced veggies.  Saves me time on vacation.

At least I’m cooking. I don’t need to chop and dice veggies, too.

Sautee veggies first, then add the sauce, simmer and reduce.

And serve.

Skylar is a great little vegetable eater.

Scott isn’t, as much.

But veggies and meals made with a tangy yet sweet sauce and apple flavor infused right in?  He was all over them.

He even asked for seconds.

If you have someone who would “miss the meat” in your house, add more edamame, add beans, or add tofu such as:

We don’t miss the meat and in fact, I paired it with a fresh salad.  Cooked and raw veggies all in one meal.

The apple sauce glazed the entire meal in a happy bath. It was sweet yet tangy, with just the right amount of spice, and although present, the apple flavoring was not overpowering.  It just added another flavor layer and depth to the dish.

Let’s face it, sauces make the meal.  Especially when it’s “just” plants and vegetables as the meal.

And a great meal it was!  No shortage of Eating the Rainbow in our house with these kind of meals.

From my last post about Spam, thanks for your tips.  Spam sucks, period.

And also the other, ahem, topic and question I brought up, #2 at the bottom.  Many of you have been there and experienced that.  So sorry!

Need something sweet after all those healthy veggies?  I thought so.  Me too.

No Bake Toffee & Chocolate Chip Cookie Dough Bites

If you like Heath Bars these bites are for you.

Questions:

1. Do you like stir-frys?  What kinds of veggies do you use and what kinds of sauces do you make or like?

As I said in the post, I think that the sauces make the dish.  All food for me is better with sauce, dips, or great condiments.  I like a little food with my bowl of dip, usually.

But with plant based meals, nothing says “Babe, I don’t like this” or “Mom, I’m not hungry” faster than bland or boring, which is why creative, flavorful sauces are mandatory.

Sauce matters!

Here are a few other stir fry recipes of mine:

Vegan Stir Fry with Rice
Caribbean Citrus & Veggie Stir Fry

2. Best thing you ate or did over the weekend?

I went to the beach in Aruba and hung out with Skylar.

Rough life, I know.

P.S. If you’re just catching up on posts over the weekend, here are mine since Friday:

• Spam City
• Weekend Mornings & Less Sensitive
• Fantastic Food Finds
• Blogger Meetup in Aruba
• Dates