Edamame Stir Fry

Submitted by WiGal

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

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 cup edamame
• 2 cups low sodium vegetable broth
• 2 medium garlic
• 1 medium summer squash, diced
• 1⁄2 medium red pepper, diced
• 1⁄4 cup onion, diced
• 1⁄2 cup frozen corn
• 1 tablespoon green chili pepper, from a can, drained & diced
• 4 teaspoons lemon juice
• 3⁄4 teaspoon ground coriander
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1⁄16 teaspoon pepper
• 1 cup red cabbage, thinly sliced

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.

Reviews

[nemokitty]

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.

 

[Kumquat the Cats fr]

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!