Kung Pao Rice With Edamame Recipes

KUNG PAO RICE WITH EDAMAME

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.

EDAMAME IN KUNG PAO SAUCE

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.

EDAMAME IN KUNG PAO SAUCE

Steps:

• Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
• In a frying pan over medium heat add the oil and cook the carrots and onions until 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 vegetables are coated. Serve.