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Spicy Edamame & Yu Choy Greens | Healthy High Protein Vegan Recipe

This dish of protein-rich edamame and green is iron-rich, high in Vitamin C and Beta-carotene and one of my favourite delicious snacks. You can also use other greens for this such as boy choy, chard, or spinach. Serve it hot or chilled, it’s perfect between meals or as a side dish.

vegan-spicy-edamame-yu-choy-greens

Having stir fried greens was a pretty common snack for me growing up. They were so delicious that I didn’t notice that greens was supposed to be a healthy food that children hated. This dish is a bit more grown up with the addition of red chili flakes. But if you don’t like spice, feel free to leave that out and add in seasonings like soy sauce, a bit of miso paste, or dress the finished greens and beans with vegan hoisin sauce.

Video Tutorial for Spicy Edamame and Yu Choy

 

This dish is quite filling and is a powerhouse of protein, iron, Vitamin A and Vitamin C.

Nutrition Information (full recipe)

Cal 153; Carbs 12g; Fat 5g; Protein 14g; Iron 26%; Calcium 30%; Vitamin A 200%; Vitamin C 224%

Printable recipe for Spicy Edamame and Greens

Spicy Edamame and Yu Choy Greens
Serves 1
This delicious savory side dish or snack is a powerhouse of protein, iron, vitamin A and vitamin C. You can also use other greens for this such as boy choy, chard, or spinach.
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Prep Time
2 min
Cook Time
3 min
Prep Time
2 min
Cook Time
3 min
Ingredients
  1. 2 cups packed | 100g yu choy or other leafy greens (like spinach, chard or bok choy)
  2. 1/2 cup | 85 g edamame, frozen
  3. 1/2 teaspoon | 2.5cc red chili flakes
  4. 1 small clove garlic, minced
  5. 1 small slice ginger, about 1/2" | 1-2 cm diameter
  6. 1/4 tablespoon | 4 ml soy sauce (optional)
  7. salt and pepper to taste
Instructions
  1. Wash and chop the greens into lengths of your choosing. I chopped mine into about 4" lengths.
  2. High a pan over high heat. Add the frozen edamame, ginger, garlic and chili flakes. Stir well. Let cook for about one minute.
  3. Add the greens, about two tablespoons of water, and cover the pan. Let steam for about 30 seconds.
  4. Remove the cover carefully, tilting the lid away from you so that the steam doesn't billow up in your face.
  5. Give the greens and beans a stir, turning over any large pieces so that they can cook evenly. Allow the water to bubble away.
  6. When the water is almost all evaporated, add soy sauce if using.
  7. Add salt and pepper if desired. Then remove from heat and serve.
  8. Enjoy!
Notes
  1. Adjust the amount of red chili flakes to your preference or leave them out if you don't like spice. Instead, season with vegan hoisin sauce, sauce sauce or fermented bean curd (fuyu).
Mary's Test Kitchen http://www.marystestkitchen.com/
Comments
pingbacks / trackbacks
  • […] Vegan Hide and Seek “Chicken” is a flavour explosion with garlic, ginger, scallions and mouth-tingling Sichuan peppercorns but isn’t as spicy as it looks. Hide and Seek Chicken is one of many nicknames for La Zi Ji. It’s also known as Chongqing Chicken or Firecracker Chicken. This Sichuan dish consists of meat that’s chopped small and stir-fried with so many chillies that it takes patience to go hunting for it. Vegan Hide and Seek Chicken makes a great as a snack with drinks or tea or as a main dish on plain steamed rice. Balance it out with nutritious sides like Sauteed Lotus Root with Bok Choy or Stir-fried Yu Choy and Edamame. […]

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