Lemongrass Asparagus and Edamame Stir-fry

This dish is filled with the fresh fragrant flavors of lemongrass and cilantro, and loaded with edamame, asparagus, carrots, cashews, and other goodies. This Lemongrass Asparagus and Edamame Stir-fry is seasoned with a luscious sauce made with vegan oyster sauce, rice vinegar, and sambal oelek, a paste of ground hot chiles. Even though it’s a long list of ingredients, it goes together quickly – —the hardest thing about this stir-fry is not eating the whole thing yourself in one sitting.

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Lemongrass Asparagus and Edamame Stir-fry

This dish is filled with the fresh fragrant flavors of lemongrass and cilantro, and loaded with edamame, asparagus, carrots, cashews, and other goodies. It’s seasoned with a luscious sauce made with vegan oyster sauce, rice vinegar, and sambal oelek, a paste of ground hot chiles. Even though it’s a long list of ingredients, it goes together quickly – —the hardest thing about this stir-fry is not eating the whole thing yourself in one sitting.

Course Main Course

Cuisine Asian

Yields 4 servings

Author Robin Robertson

Ingredients

• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons vegan oyster sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sambal oelek (ground fresh chili paste)
• 1 teaspoon ground coriander
• 1 teaspoon natural sugar
• 1 tablespoon neutral vegetable oil
• 1 medium yellow onion, halved lengthwise, then thinly sliced
• 3 cloves garlic cloves, minced
• 2 fresh lemongrass stalks, tender inner white bulb only, minced
• 1 teaspoon grated fresh ginger
• 12 ounces thin asparagus, trimmed, and cut diagonally into 1 1/2-inch pieces
• 1 red bell pepper, seeded and cut into julienne strips
• 1 cup steamed fresh or frozen shelled edamame
• 2 medium-size carrots, coarsely shredded
• 1/2 cup chopped fresh cilantro or basil
• 1/4 cup toasted cashews
• 3 to 4 cups freshly cooked long-grain rice for serving

Instructions

1. In a small bowl, combine the soy sauce, water, oyster sauce, vinegar, sambal oelek, coriander, and sugar. Stir to mix well. Set aside.
2. Heat the oil in a large wok or large skillet over high heat. Add the onion, garlic, lemongrass, and ginger, and stir-fry for 30 seconds. Add the asparagus, bell pepper, edamame, and carrots. Stir-fry for 3 minutes, then stir in the reserved sauce and bring to a boil. Lower the heat to a simmer and cook for about 3 minutes to reduce the sauce a little. Stir in the cilantro and cashews. Taste and adjust the seasonings if needed. Serve hot with rice.

Recipe Notes

Note: Vegan oyster sauce is sold at Asian markets –— it is labeled as “vegetarian” oyster sauce. If unavailable, look for mushroom soy sauce. If you can’t find either, you can omit it and just add a little extra of your regular soy sauce, as needed.

 

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.