Stir Fried Succotash With Edamame Food

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EDAMAME SUCCOTASH



Edamame Succotash image

Provided by Debbie Lee

Categories     side-dish

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

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



Edamame Succotash image

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Provided by justcallmetoni

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

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.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

EDAMAME SUCCOTASH



Edamame Succotash image

This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.

Provided by Leslie in Texas

Categories     Soy/Tofu

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 ounce) package frozen edamame, thawed
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

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.

Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9

EDAMAME SUCCOTASH



Edamame Succotash image

Make and share this Edamame Succotash recipe from Food.com.

Provided by CardaMom

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces mushrooms, coarsely chopped
2 tablespoons extra virgin olive oil
sea salt, to taste
ground pepper, to taste
16 ounces edamame soybeans
2 cups frozen corn
1 cup dried cranberries
1/2 cup roasted red pepper, diced
2 tablespoons sweet red chili sauce
1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil

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.

Nutrition Facts : Calories 199.8, Fat 11.9, SaturatedFat 1.7, Sodium 201.9, Carbohydrate 20.3, Fiber 3.2, Sugar 1.7, Protein 9.4

STIR-FRIED SUCCOTASH WITH EDAMAME



Stir-fried Succotash With Edamame image

While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 10m

Yield Serves six

Number Of Ingredients 11

1 tablespoon peanut or canola oil
2 garlic cloves, crushed or sliced
1 tablespoon minced ginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dice
Kernels from 2 medium ears of corn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
1 cup edamame, thawed if frozen
Salt to taste
1/4 teaspoon sugar
1/2 cup chopped cilantro

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.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

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