Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry showcasing tender soybeans and fresh vegetables tossed in a savory garlic sauce, perfect for a quick and nutritious meal. This asian-inspired stir fry (vegetarian) ready in about 22 minutes blends shelled fresh soybeans (edamame), medium, julienned carrot, small, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 230 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tsp minced fresh ginger, stirring for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 cup shelled fresh soybeans, 1 medium julienned carrot, 1 small thinly sliced red bell pepper, and 1/2 cup trimmed green beans. Stir fry for 4-5 minutes until the vegetables are tender-crisp and bright.
  3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 cup water, and 1 tsp cornstarch until smooth. Pour this sauce over the vegetables and cook for another 2 minutes, stirring constantly until the sauce thickens and coats the vegetables.
  4. Step 4: Remove from heat and stir in 2 sliced scallions for freshness. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Soybean and Vegetable Stir Fry with Garlic Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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