Let the edamame sit in a bowl of warm water for about 1 hour. Add edamame to a bowl and mix together with all ingredients until all of the beans are coated.

Put the Brussels sprouts to an ovenproof dish without defrosting. Chop the garlic into small cubes or press it through a presser.

Prepare a baking pan or sheet by greasing it with butter or oil, and set aside.

Prepare the filling on the stovetop. Mix sugar and corn starch together in a deep pan.

A good stir-fry offers layered textures. So we combine in our mix: something soft like our peas and bean sprout something naturally sweet and crunchy like our carrots finally, something with an umami savoriness like our asian mushrooms.

In the very a hot frying pan, fry vegetables until they are not raw, but should not be completely soft.