mukimame stir fry mukimame stir fry Israeli Kitchen In this recipe, we combined soybeans, spinach, bell peppers, mushrooms and onion for a seriously power-packed meal. (Photo: Sarah F. Berkowitz)

Mukimame stir fry

Soy beans, veggies and tofu – a powerhouse combo for a nutrition-packed meal.

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  • Yield: Serves 4
  • Prep time: 15 minutes
  • Cook time: 30 minutes

The name may sound exotic, but mukimame are simply a shelled form of edamame (green vegetable soybeans). So if you’re turned off by the fuzzy pods (I ran for the hills after trying edamame, but everyone else seemed to love ‘em), this loose, shelled version of soybeans is perfect for you. The shape and color are similar to Fordhook lima beans, but mukimame’s flavor is slightly nutty and the texture is more firm.

In this recipe, we combined soybeans, spinach, bell peppers, mushrooms and onion for a seriously power-packed meal that’ll make you feel great, look great and have plenty of energy throughout your day. If you need carbs to fill up, pair the stir-fry with brown rice, quinoa or cooked barley for extra fiber.

Ingredients

  • 1 10-ounce bag frozen mukimame, slightly defrosted
  • 1 10-ounce bag frozen spinach, slightly defrosted
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 pound sliced mushrooms
  • Red onion
  • Extra-firm tofu
  • Freshly ground pepper
  • Onion powder
  • Garlic powder
  • 2 tablespoons balsamic vinegar
  • Braggs liquid amino acids

Directions

Cut peppers and onions into 2" chunks.

Heat 1/2 cup water in large frying pan or wok. Add vegetables and cook 20 minutes, or until soft.

Season cooked veggies with black pepper, onion, garlic powder and vinegar.

Cut tofu into squares or rough chunksand add to pan. Stir and cook for 5 more minutes. Remove from heat.

Serve with a few drops Braggs amino acids for strong seasoning reminiscent of soy sauce, but without the sodium.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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