Edamame Stir Fry Salad Recipes

EDAMAME STIR FRY

Edamame Stir Fry image

Soybeans boiled whole in their shells are a tasty snack to eat any time of day. Combine with extra veggies to make a yummy stir fry.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound frozen edamame
1 can (8 oz) water chestnuts (whole or sliced), drained
1 can (15 oz) whole kernel corn, drained
10 baby carrots, washed and sliced
2 garlic cloves, chopped
1 teaspoon olive oil
Salt and pepper to taste*

Steps:

Bring 8 cups of water to a boil in a large saucepan. Add the frozen edamame. Allow the water to return to a boil - approximately 3 to 5 minutes. Cook for an additional 5 minutes. Drain and rinse the edamame. The beans pop easily out of the pods, which are not eaten. Remove the beans from the pods and put aside.
In the meantime, sauté the garlic in olive oil. Then add carrots, corn, water chestnuts, and edamame. Add salt and pepper to taste while veggies simmer for about 5-7 minutes (add a splash of water to help steam).

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

EDAMAME STIR FRY

Edamame Stir Fry image

Make and share this Edamame Stir Fry recipe from Food.com.

Provided by WiGal

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

In a large saucepan, combine the edamame and vegetable broth.
Bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
Drain well.
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.).
Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
Stir in the edamame and remaining ingredients except the cabbage.
Cook for 1 to 2 minutes, or until the mixture is warmed through.
To serve, spoon the mixture into serving bowls and garnish with the cabbage.

Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 0.6, Sodium 162.5, Carbohydrate 17.6, Fiber 4.8, Sugar 3.1, Protein 10.2

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