Asian Style Edamame And Corn Recipes

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious edamame recipe in 30 minutes or less!

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

STIR-FRIED SUCCOTASH WITH EDAMAME

Steps:

• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

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.