Stir-Fried Broccoli and Edamame with Chinese Cabbage

This vibrant stir-fry combines the crispness of broccoli and Chinese cabbage with the nuttiness of edamame, all brought together with a zesty garlic-soy sauce. The dish is not only colorful but also packed with nutrients, making it a perfect side or light main course. It respects traditional Asian cooking techniques while incorporating a creative twist with sesame oil and toasted sesame seeds for added flavor and texture.

Ingredients:

• 2 cups broccoli florets
• 1 cup shelled edamame
• 2 cups Chinese cabbage, chopped
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 2 tablespoons toasted sesame seeds
• Salt and pepper to taste
• 1 tablespoon green onions, sliced (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the broccoli florets and shelled edamame, stir-frying for 3-5 minutes until they are tender-crisp.
4. Stir in the chopped Chinese cabbage and cook for another 2-3 minutes until wilted.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey or maple syrup.
6. Pour the sauce over the vegetable mixture, tossing to coat evenly. Season with salt and pepper to taste.
7. Remove from heat and sprinkle with toasted sesame seeds and sliced green onions before serving.