Asian Style Edamame And Corn Recipes

ASIAN CORN SUCCOTASH

Steps:

• Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

ASIAN-STYLE EDAMAME AND CORN

Steps:

• Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
• Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
• Makes 4 servings.
• To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.

ASIAN EDAMAME AND TOFU CHOPPED SALAD

Steps:

• Cook the edamame according to package directions, then drain and rinse in a colander until cool.
• Toast the pine nuts in a small, dry skillet over medium heat until golden.
• Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
• menu suggestions
• See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
• This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
• To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
• nutrition information
• Calories: 330
• Total Fat: 25g
• Protein: 17g
• Carbohydrates: 14g
• Fiber: 4g
• Sodium: 160mg

GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

ANGEL HAIR PASTA WITH ASIAN STYLE COD & EDAMAME

Steps:

• Heat a stockpot with water and cook pasta as directed.
• Note: Rub some olive oil on the inside edge of the pot towards the top and the pasta will never boil over the top.
• While pasta is cooking, cut fish or chicken in 1 inch cubes.
• Beat eggs and water together. Pour in a flat bottom dish.
• Mix paprika with flour.Pour in flat bottom dish.
• Dip the fish or chicken in the egg mixture, then in seasoned flour.
• Heat the olive oil in large frying pan, saute the fish or chicken until brown on all sides. Place on paper towels. About 5 minutes.
• While pasta and fish or chicken are cooking, mix hot water chicken base or chicken broth,garlic,rice vinegar, soy sauce together. Put in a microwave steamer dish or microwave dish with cover.
• Add mushrooms and edamame; stir.
• Cook 70% power for 10 minutes; set aside.
• Do not uncover.
• Drain Pasta. Keep warm with towel.
• To Serve: Place pasta in large serving pasta dish around the edge. Put fried fish chunks or chicken chunks in the middle and the steamed sauce veggies over the fish or chicken. Sprinkle pimento slices on top if desired. Serve hot.