Edamame In Kung Pao Sauce Recipes

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EDAMAME IN KUNG PAO SAUCE



Edamame in Kung Pao Sauce image

I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.

Provided by nemokitty

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb edamame, frozen, shelled
2 tablespoons canola oil
1/2 cup carrot, diced
1/2 onion, chopped
1/2 cup kung pao sauce, prepared from a bottle
2 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes

Steps:

  • Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
  • In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
  • In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.

KUNG PAO RICE WITH EDAMAME



Kung Pao Rice With Edamame image

Make and share this Kung Pao Rice With Edamame recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon peanut oil
1 medium red onion, cut into 1-inch pieces
1 small red bell pepper, seeded and cut in 1-inch pieces
8 baby carrots, halved lengthwise
2 garlic cloves, minced
1 inch piece fresh ginger, minced
1 1/2 cups frozen shelled edamame, thawed
12 small ears canned baby corn
5 cups cooked brown rice
3 tablespoons orange juice
1 tablespoon cornstarch
2 teaspoons grated orange peel
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground pepper
1/2 teaspoon toasted sesame oil

Steps:

  • Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
  • In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
  • Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
  • Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
  • Divide rice among 4 shallow, wide bowls.
  • Spoon vegetables over rice and serve hot or at room temperature.

Nutrition Facts : Calories 328.9, Fat 8.4, SaturatedFat 1.2, Sodium 410.9, Carbohydrate 52.1, Fiber 6.7, Sugar 3.3, Protein 12.6

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