Sizzling Edamame and Eggplant Stir-Fry

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What Started it all:
Edamame, Eggplant, garlic, instant pot

You bloody well better be ready for a flavor explosion in your mouth, because this dish is going to knock your socks off! Get ready to cook like a pro and impress your friends and family with this mouth-watering stir-fry.


  • 1 cup edamame
  • 1 medium eggplant, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup water
  • Instant Pot


  1. Grab those bloody edamame and rinse them under cold water, for crying out loud!
  2. Add the edamame to the Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes, then quick-release the pressure.
  3. While that's cooking, get a bloody move on and heat the olive oil in a wok or large skillet over medium-high heat.
  4. Add the sliced eggplant and cook until it's tender and lightly browned, about 5 minutes.
  5. Now it's time to add the minced garlic, you numpty! Cook for 1 minute, until fragrant.
  6. Add the cooked edamame, soy sauce, and broth to the wok. Stir-fry everything together for 2-3 minutes, until the flavors are combined and the edamame is coated in the sauce.
  7. Season with salt and pepper to taste, you muppet!
  8. Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds if you like.

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