Nutrition Information (per serving)
½ cup fresh orange juice
¼ cup low-sodium soy sauce
2 Tbsp chopped scallion
2 Tbsp brown sugar, firmly packed
1 Tbsp minced yellow onion
1 Tbsp rice vinegar
2 teaspoons orange zest
1 tsp minced garlic
1 tsp minced fresh ginger
¼ tsp red chili flakes
1 Tbsp cornstarch
1 Tbsp canola oil
4 oz edamame (green soybean) kernels
1 cup chopped red bell peppers
1½ cups diced pineapple
1½ cups snap peas
Pinch sea salt
Pinch freshly ground black pepper
2 cups cooked lo mein noodles
- In a medium bowl, combine all ingredients for sauce, adding cornstarch last. Stir to dissolve the cornstarch and set aside.
- Heat wok or sauté pan with canola oil. Add edamame, bell peppers, pineapple and snow peas, and season with salt and pepper. Stir-fry until vegetables are tender, about 3 to 5 minutes.
- Add sauce to the stir-fry mixture and cook until thickened, about 1 minute.
- Serve 1 cup stir-fry mixture with ½ cup cooked lo mein noodles.