Stir Fried Succotash With Edamame Food

EDAMAME SUCCOTASH

Steps:

• In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
• Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME SUCCOTASH

Steps:

• Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
• Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
• Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
• Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
• Serve.

EDAMAME SUCCOTASH

Steps:

• Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
• Add bell peppers and corn and cook 5 more minutes or until tender.
• Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
• Stir in edamame, cook 3 minutes.
• Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.

EDAMAME SUCCOTASH

Steps:

• Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes.
• Add salt and pepper.
• Place edamame and corn in large bowl.
• Add the cooked mushrooms, cranberries and peppers.
• whisk together all the dressing ingredients.
• Pour dressing into bowl and gently toss together.
• Adjust seasoning to taste.

STIR-FRIED SUCCOTASH WITH EDAMAME

Steps:

• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.