Total Time
25mins
Prep 10 mins
Cook 15 mins

From Low Fat Low Cholesterol Cookbook. I have not tried yet, but thought it sounded good.

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the edamame and vegetable broth.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
  4. Drain well.
  5. Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
  6. Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
  7. Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
  8. Stir in the edamame and remaining ingredients except the cabbage.
  9. Cook for 1 to 2 minutes, or until the mixture is warmed through.
  10. To serve, spoon the mixture into serving bowls and garnish with the cabbage.
Most Helpful

5 5

Loved this healthy dish!! I love edamame so this was perfect for us. I didn't have a summer squash and I added quite a bit more garlic. It was very good and I'll make this again. Made for 1-2-3 Hits Tag Game 2010.

5 5

Nice and very healthful recipe! I really loved the lemon juice (actually I used lime), coriander and ginger combination. I thought I had leftover frozen edamame in the freezer, but apparently I used it up so I had to substitute green beans, but they worked well. I'd like to try this again with edamame. The corn gave it a slightly sweet taste and the cabbage gave it crunch. All together, this was a very colorful dish. Thanks Wisconsin Gal!