Edamame Stir Fry

Edamame Stir Fry

Eat Heal Glow

This recipe is versatile, cooks up quickly and is cleanse friendly. Feel free to use any veggies you have on hand. Pea pods, sprouts or broccoli would be delicious. You can also substitute any cabbage you have on hand for the bok-choy. Enjoy!


Brown rice, (black AKA forbidden) rice or quinoa, cooked. Recipe below.

2 tablespoons coconut oil

½ medium Vidalia onion, chopped

½-1 red pepper, sliced

6oz of mushrooms, sliced

1 bunch baby bok-choy, or 3 small heads, sliced

2 cups frozen edamame

1 tablespoon Mirin (if you don’t have mirin use a little sweet wine or pure maple syrup)

2 teaspoons Braggs liquid aminos or tamari

2-3 tablespoons of water as needed

1 tablespoon rice vinegar

½ teaspoon sesame oil


1 small clove garlic minced or ¼ teaspoon garlic powder

1 tablespoon grated ginger or ½ teaspoon ground ginger

A pinch of chili flakes


¼ cup freshly chopped parsley or cilantro

sesame seeds

parsley or cilantro


In a wok or a large cast iron skillet heat the coconut oil over medium heat. Add the onions to the pan and cook for 3-4 minutes until tender. Add the red peppers and mushrooms; cook for 3-4 more minutes stirring frequently. Add the sliced bok-choy and edamame; stirring for another minute. Season with the chili flakes, ginger and garlic if using. Stir until incorporated. Add the mirin, liquid aminos and water: cook for 4-5 minutes until the bok-choy is wilted and tender. Turn off the heat and stir in the rice vinegar and sesame oil. I like to serve this in the wok garnished with fresh parsley and sesame seeds. Serve over rice or quinoa; recipes below.



Perfect Quinoa, Brown Rice or Forbidden Rice (Black Rice)


1 ½ cups quinoa or rice

3 cups water

½ teaspoon sea salt

1 tablespoon coconut oil


1-1” piece of kombu

1 bay leaf

Preparation for quinoa:

Rinse quinoa well and let soak for an hour if possible. This will take away any bitterness. Rinse again and add to a medium sauce-pan. Add the water, sea salt and kombu and bay leaf if using. Bring the pot to a boil over medium high heat. Reduce heat to low, cover and let simmer for 15 minutes until liquid is absorbed and quinoa is tender Fluff with a fork and stir in the coconut oil. Adjust seasoning and cover until ready to serve.

Preparation for Forbidden rice:


For easier digestion soak rice overnight. Otherwise, rinse well and drain. Place the rice and water in a medium large sauce pan. If using, add the kombu and bay leaf. Cover tightly and bring to a boil over medium high heat; reduce to a simmer and cook presoaked for 20-25 minutes and rinsed for 50-60 minutes. The rice should be slightly soft, yet still chewy. Fluff with a fork, stir in coconut oil and cover until ready to serve. Remove bay leaf and kombu before serving.

*Did you know black rice or forbidden rice is not only delicious, it’s a super-food. It contains more antioxidants than blueberries with less sugar, more fiber and vitamin e. It contains 18 amino acids, iron, zinc, copper, carotene, and vitamins. It is great for the kidneys, stomach and liver. This dish is easy to make and very versatile. Feel free to use your favorite, fruits, veggies, nuts and seeds. It is a grass not a grain so the shelf life is only 3-4 months; stored in the refrigerator.

Preparation for the Brown Basmati Rice:

Rinse rice several times, and drain. Add rice, water and salt (kombu and bay leafif using) to a medium large sauce pan. Cover and bring to a boil over medium high heat. Once boiling add the coconut oil and stir once. Cover again and reduce the heat to low. Simmer for 45 minutes until rice is tender and water is absorbed. Remove from heat and allow to sit for 5-10 minutes in the steam. Remove bay leaf and kombu if using. Enjoy!