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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 8 |
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Aside from being unbelievably quick and simple, and aside from adding great colour to a holiday table, this dish just tastes really good. I'm never sure how to categorise edamame, which seem like a vegetable but are so high in protein, but I think it makes a great side dish. I like it even better the next day, when the cranberries absorb more liquid and grow quite plump. It's slightly modified from a recipe from Ocean Spray, makers of craisins. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons finely chopped green onions |
2 tablespoons lime juice |
2 tablespoons soy sauce |
1 tablespoon maple syrup |
2 teaspoons wasabi paste |
3 cups shelled edamame, thawed |
1 1/2 cups dried cranberries |
Directions:
1. In large pan over medium heat, melt butter. Add next 5 ingredients (onions through wasabi) and cook for 2-3 minutes, until sizzling.
2. Add edamame and cranberries, and cook for 2-3 more minutes, until heated through.
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