Wok Fried Edamame With Garlic And Chilies Recipes

Steps:

• Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
• Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos

Steps:

• Stir the soy sauce, oyster sauce, Garlic Chili sauce, & sesame oil in a small bow and set aside. In a bit of olive oil, saute' the garlic until it is just starting to brown, and then add the onions & ginger and saute' until soft and fragrant. Add the optional basil leaves here. Add the edamame and stir to heat through, about 2 minutes. Add the bowl of soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.

Steps:

• Add canola oil to wok or deep sided frying pan over medium high heat.
• When hot but not smoking add garlic and chili flakes and stir fry for about 30 seconds until garlic just starts to turn golden brown.
• Lower heat to Medium and add already cooked edamame. Stir fry until well coated and warm, about 1 minute.
• Add soy sauce and stir until mixed, about 30 seconds.
• Add salt to taste.
• Serve in a big bowl. Eat beans by pulling shell gently through teeth.
• Don't forget to eat the garlic!

Steps:

• Cook edamame in large pot of boining salted water until tender, about 5 mins; drain. Transfer to bowl of ice water to cool. Drain; pat dry and set aside. Stir soy sauce, oyster sauce, jalapeno and sesame oil in small bowl; set aside.Heat peanut oil in heavy large wok or skillet over med-high heat. Add ginger and garlic; saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 mins. Add soy sauce mixture; stri 1 min to coat evenly and heat through. Transfer to platter and serve.

Steps:

• Heat soybean oil over high heat in a wok or skillet.
• Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
• Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

Steps:

• Cook edamame in a 5 to 6 quart pot of boiling unsalted water for 5 minutes, then drain in colander.
• Meanwhile stir together soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl.
• Heat wok or skillet over high heat until a drop of water evaporates immediately.
• Add vegetable oil, swirling it to coat pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes.
• Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid eveproated, about 1 minute. Serve.
• *Remember not to eat the pods, but soy beans inside.

Steps:

• Cook edamame in large pot of boiling malted water until tender, about 5 minutes; drain. Transfer edamame to bowl of ice water to cool. Drain; pat dry and set aside. Stir soy sauce, oyster sauce, jalapeno and sesame oil in small bowl; set aside. Heat peanut oil in heavy large wok or skillet over medium-high heat. Add giner and garlic; saute until beginning to brown , about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.