I wasn’t going to post this recipe but then after dinner Matthew proclaimed it was one of the best meals I ever made, so I feel obligated to share it. This took use of 4 bags of edamame I had frozen…
I have been popping soy beans out of their pods like a crazy woman. Nice to see it being used in this delicious dish!
Beautiful colors… Feel free to add additional vegetables if you’d like. Carrots would be good!
You can serve this over rice which would complete the meal…
Or pick the pork out and just load up on the soy beans for a meatless option.
1/2 pound pork loin cutlets– cut into 1 inch strips
16 ounces soybeans
1 can bean sprouts
3 cloves garlic – cut up
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 cups cooked rice
Mix pork, cornstarch, soy sauce and sesame oil in a bowl.
Heat vegetable oil over medium high heat in a large pan.
Add garlic, sauté until it’s slightly brown.
Add pork to pan, fry until it’s fully cooked.
Add soybeans and bean sprouts and sauté for 3 minutes.
Serve over rice.