Sizzling Edamame and Eggplant Stir-Fry
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.
Ingredients
- 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
Instructions
- Grab those bloody edamame and rinse them under cold water, for crying out loud!
- Add the edamame to the Instant Pot with 1 cup of water. Cook on high pressure for 5 minutes, then quick-release the pressure.
- While that's cooking, get a bloody move on and heat the olive oil in a wok or large skillet over medium-high heat.
- Add the sliced eggplant and cook until it's tender and lightly browned, about 5 minutes.
- Now it's time to add the minced garlic, you numpty! Cook for 1 minute, until fragrant.
- 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.
- Season with salt and pepper to taste, you muppet!
- Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds if you like.
This dish is a bloody masterpiece, if I do say so myself. The Instant Pot makes quick work of cooking the edamame, and the stir-fry is a perfect way to combine the flavors. You'd better be proud of yourself for cooking this, or you're going to have to answer to me!