Sweet and Spicy Stir Fry of Edamame, Millet, Spinach, Mushrooms, and Red Peppers

 

Sweet and Spicy Sir Fry of Edamame, Millet,
Spinach, Mushrooms, and Red Peppers

1-8 ounce frozen package of shelled frozen edamame
1/2 cup millet cooked
1- 8 ounce container of button mushrooms quartered
8 mini red peppers seeded and chopped 
2 cloves of garlic micro-minced
1 inch section of fresh ginger, peeled and micro-minced
1-5 ounce container of baby spinach, stems removed
2 tablespoons of aminos or low sodium soy sauce
2-4 tablespoons of Thai sweet chili pepper sauce
dash of sesame oil
salt and pepper to taste

Edamame

By now you know me, I am always trying new foods. I realized I've never used edamame in a recipe, so why not. I found them in the frozen section already shelled so I got a package. Boil edamame for a full three minutes and drain and set aside. (You can cook them in the package in the microwave but don't really want to cook stuff in plastic).

Millet

Cook millet for 20 minutes in one cup of water, let stand for 10 minutes, then fluff with a fork and set aside. (Was going to use quinoa but couldn't find it in my messy cabinets). In a large frying pan, sauté mushrooms in oil till soft, then set aside.

Spinach & Peppers

Sauté chopped sweet red peppers till soft, then add baby spinach leaves, and fresh ginger and garlic. Stir by folding till spinach wilts. Next add the fluffed millet, edamame, and mushrooms back into the large frying pan. Add two tablespoons aminos or low sodium soy sauce, two to four tablespoons of Thai chili sauce, and a dash of sesame oil. Add salt and pepper to taste. Gary raved about it and said is this vegan? Yes it is.

Enjoy!