SAUTEED EDAMAME
Steps:
- Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
- Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.
SAUTEED CORN AND EDAMAME
Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
- Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
- Remove from heat; stir in basil and remaining tablespoon oil and serve.
LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)
The name of this dish means "two plots of land", and evokes the image of a field of corn and a field of soybeans growing side by side. Growing up in Iowa, this was the reality of the landscape around me, but it wasn't until I moved to China that I encountered this simple vegetable dish that brings the two together. This is standard fare in the parts of China where I've lived. To see a couple of variations on this dish, and get a snapshot of the kind of kitchen where it's produced daily, read and look here: http://eatingasia.typepad.com/eatingasia/2010/12/what-mr-zhang-taught-me.html.
Provided by Kate S.
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
- If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
- Wash and dice bell pepper.
- Heat wok over highest heat until smoking.
- Add oil and swirl in pan to coat pan and heat oil.
- Throw in bell pepper and stir fry briefly.
- Add corn and edamame. Stir to coat with oil.
- Add salt and pepper and stir.
- Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
- Stir-fry until vegetables are heated through.
- Serve as part of a Chinese meal with rice, soup, and other dishes.
SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Provided by Pierre Franey
Categories dinner, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts on both sides with salt and pepper.
- Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
- Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
- Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams
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