Edamame in Kung Pao Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine. Ingredients:
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 |
Directions:
1. 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.
2. In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
3. 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.
|
|