Makes a great side dish with Asian cooking, or serve it over white rice for a vegetarian main course. Either way, a winner!

Edamame Stir-Fry
Recipe type: Vegetables
Serves: 2
  • 2 Tablespoons oil
  • 2 cloves garlic; crushed
  • 1 1/2 Cups frozen shelled edamame
  • 1/2 Cup snow peas; stem-ends trimmed, strings removed
  • 2 Cups Napa cabbage in 3" by 2" strips
  • 2 Tablespoons water or chicken stock
  • 1/4 Cup vegetarian oyster sauce (or regular oyster sauce)
  • 2 Tablespoons soy sauce
  • 1 dash freshly-ground white pepper
  • cooked white or brown rice; for serving
  1. Heat a skillet over high heat and add the oil. Wait until a wisp of white smoke appears, then add the garlic and cook, stirring, until light brown, about 20 seconds.
  2. Stir in the edamame, snow peas and cabbage and reduce the heat to medium. Add the water or chicken stock and cook, covered, for 30 seconds.
  3. Stir in the oyster sauce and soy sauce, making sure to coat all the vegetables well, and cook for about 30 seconds. Once the vegetables are cooked through but still crisp, 4 to 5 minutes, add the white pepper. Taste and adjust the seasonings if necessary. Serve it with rice.
This recipe yields 2 servings.

Each serving: 359 calories; 1252 mg sodium; 0 mg cholesterol; 23 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 21 grams protein; 9.41 gram fiber.

Comments: You may add a handful of cooked shrimp or scallops, if desired.

Specialty markets and well-stocked supermarkets sell edamame (soybeans) in the frozen food aisle. Usually the soybeans are in the pod, to be steamed or boiled before serving. Look for shelled edamame, if you can find them, to save time. But if you can't, it doesn't take long to pop the beans from the pods.

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