EDAMAME STIR FRY
Edamame Stir Fry is a quick and easy, delicious, and healthy stir-fry that's full of edamame, bell peppers, and cashews.
Provided by Jillian - a Food, Folks and Fun original!
Categories dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a large saucepan prepare the rice according to the package instructions.
- In a large measuring cup, whisk together the broth, soy sauce, and cornstarch.
- In a large, non-stick skillet add the peanut oil and preheat the pan over high heat. Once the oil is shimmering, add in the bell pepper, edamame, asparagus, and ginger. Cook, while stirring often for 3 minutes, or until the bell pepper has softened and the asparagus is tender but still crisp.
- Add in the garlic and cashews and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
- Add the broth and soy sauce mixture to the pan and bring the mixture to a low boil. Reduce the heat to medium and cook, stirring often, until the sauce thickens, about 3 minutes. Add the green onions and stir to combine.
- Serve the stir-fry over the prepared rice and extra green onion if desired.
Nutrition Facts : Calories 416 kcal, Carbohydrate 61 g, Protein 20 g, Fat 11 g, SaturatedFat 1 g, Sodium 1432 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving
CHICKEN, EDAMAME, AND NOODLE STIR-FRY
A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are green soybeans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
- While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
- Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
- Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.
Nutrition Facts : Calories 488 g, Fat 13 g, Fiber 7 g, Protein 40 g
STIR-FRIED SPICY EDAMAME
There is a restaurant near my house that serves this and this is as close as I can get. I also add a small amount of rice vinegar.
Provided by aronsinvest
Categories Asian
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
- In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!
Nutrition Facts : Calories 205.2, Fat 11.1, SaturatedFat 1.2, Sodium 751.4, Carbohydrate 13.6, Fiber 4.9, Sugar 0.3, Protein 15.9
EDAMAME STIR FRY
Make and share this Edamame Stir Fry recipe from Food.com.
Provided by WiGal
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the edamame and vegetable broth.
- Bring to a boil over high heat.
- Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
- Drain well.
- Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
- Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
- Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
- Stir in the edamame and remaining ingredients except the cabbage.
- Cook for 1 to 2 minutes, or until the mixture is warmed through.
- To serve, spoon the mixture into serving bowls and garnish with the cabbage.
Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 0.6, Sodium 162.5, Carbohydrate 17.6, Fiber 4.8, Sugar 3.1, Protein 10.2
EDAMAME STIR FRY
Soybeans boiled whole in their shells are a tasty snack to eat any time of day. Combine with extra veggies to make a yummy stir fry.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring 8 cups of water to a boil in a large saucepan. Add the frozen edamame. Allow the water to return to a boil - approximately 3 to 5 minutes. Cook for an additional 5 minutes. Drain and rinse the edamame. The beans pop easily out of the pods, which are not eaten. Remove the beans from the pods and put aside.
- In the meantime, sauté the garlic in olive oil. Then add carrots, corn, water chestnuts, and edamame. Add salt and pepper to taste while veggies simmer for about 5-7 minutes (add a splash of water to help steam).
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g
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- In a medium mixing bowl whisk together the fresh lime juice, low sodium soy sauce, red chili garlic sauce and vegetable broth. Set aside.
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the ginger and garlic and sauté for 2 minutes, until the garlic is fragrant.
- Add the shrimp and cook for 3 minutes, until the shrimp turn pink. Set the shrimp aside in a bowl leaving the leftover oil in the skillet.
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