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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound green beans, trimmed and cut into 1-inch pieces |
1 pound frozen shelled edamame (soybeans--available in health-food stores and most supermarkets) |
1/2 pound fresh bean sprouts |
1/4 cup japanese pickled ginger, minced |
3 tablespoons liquid from jar of japanese pickled ginger |
2 garlic cloves, minced |
2 tablespoons canola oil |
2 tablespoons soy sauce |
1 tablespoon wasabi powder or paste |
1 teaspoon salt |
4 scallions, minced |
Directions:
1. Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking.In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.
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