Servings: 2
As the name suggests, this stir-fry is stunning it's so colorful. It's also a great way to slip kale into a meal if you're trying it for the first time (or still warming up to it). Cubed tofu, snap peas and mushrooms also make a nice addition to this dish.
Chef's note: For a thicker sauce or glaze, add 1 tbsp of cornstarch mixed into 3 tbsp of water.
Recipe added on February 28, 2010 by
Line a large skillet or wok with water and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.
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