Edamame in Kung Pao Sauce (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 pound frozen, shelled edamame (green soy beans) |
2 tablespoons canola oil |
1/2 cup diced carrots |
1/2 onion, chopped |
1/2 cup prepared kung pao sauce |
2 tablespoons low-sodium soy sauce |
1 teaspoon red pepper flakes |
Directions:
1. 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.
2. In a frying pan over medium heat add the oil and cook the carrots and onions until 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 vegetables are coated. Serve.
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