Protein Stir Fry Bowl

Protein Stir Fry Bowl

Sometimes you just want some Chinese takeout, but you think about how it may not “be good for you”. Let’s kick it up a notch and add some protein to keep you fuller longer without the guilt tagging along in the back of your mind. Today was …. let’s make what’s in Laura’s pantry day. I wanted to go to the farmers market today…but it’s so rainy and dreary, so I decided to cook what I had on hand.

The beauty of a stir fry is you can add absolutely anything you want….any veggie you have…any meat that you want to use that day or the next day…and cook it up as a quick meal for you or your entire family. Instead of meat, I added some shiitake mushrooms for some extra texture and to make it vegetarian. Let’s be healthy about it and add some fiber and protein with the edamame spaghetti and almonds.

What is the deal with edamame spaghetti? It’s a slightly different texture than regular pasta, but what I love about it is that it doesn’t break off into small pieces when it’s cooked and it’s packed with protein…25 grams per serving. It holds its texture. I twirl it around along with my other saucy veggies in this stir fry…and with that squeeze of lime…it’s the perfect balance. Plus, I have the crunch of the raw almonds and I know that I have the protein that my body needs. Give this stir fry a try and color your takeout with love <3


Protein Stir Fry Bowl

2 cups edamame spaghetti

3 stalks celery

2 red jalapenos, or fresno chilies (seeded and diced)

1 tsp ground ginger (fresh or powder)

½ cup sugar snap peas (sliced julienne or matchstick shaped)

bok choy (sliced in one inch slices)

8 shiitake mushrooms (sliced lengthways and remove stem)

1 medium onion (diced)

1 garlic cloves (minced)

2 scallions (sliced in ½ inch slices)

1 tsp soy sauce

1/3 cup stir fry sauce

1 tbsp sesame seed oil

1 lime (cut in quarters)

1 tbsp sesame seeds (for garnish)

½ cup raw almonds (chopped)

Boil salted water and add edamame spaghetti and follow the directions to cook until tender and set aside to cool.

Add sesame oil to hot pan and immediately add onions, garlic and ginger and sauté for a few minutes. Add the peppers, sugar snap peas, bok choy, mushrooms and scallions and combine all of the ingredients until they are tender. Add soy sauce and stir fry sauce and mix until tender and taste it to make sure it is to your liking.

Put the edamame spaghetti in the bowl and add the stir fry mixture, lime squeeze and almonds. Enjoy!

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