LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)
The name of this dish means "two plots of land", and evokes the image of a field of corn and a field of soybeans growing side by side. Growing up in Iowa, this was the reality of the landscape around me, but it wasn't until I moved to China that I encountered this simple vegetable dish that brings the two together. This is standard fare in the parts of China where I've lived. To see a couple of variations on this dish, and get a snapshot of the kind of kitchen where it's produced daily, read and look here: http://eatingasia.typepad.com/eatingasia/2010/12/what-mr-zhang-taught-me.html.
Provided by Kate S.
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
- If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
- Wash and dice bell pepper.
- Heat wok over highest heat until smoking.
- Add oil and swirl in pan to coat pan and heat oil.
- Throw in bell pepper and stir fry briefly.
- Add corn and edamame. Stir to coat with oil.
- Add salt and pepper and stir.
- Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
- Stir-fry until vegetables are heated through.
- Serve as part of a Chinese meal with rice, soup, and other dishes.
STEAMED SHRIMP WITH CORN AND EDAMAME
Make and share this Steamed Shrimp With Corn and Edamame recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
- Whisk the first four ingredients together in a small bowl to make a vinaigrette.
- Cut four 10x12 inch pieces of aluminum foil.
- Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
- Top each pile of corn and edamame with 5 shrimp.
- Drizzle shrimp with vinaigrette and top with scallions.
- Season with salt and pepper.
- Fold up each piece of foil to form a packet, making sure to seal.
- Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
- Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
- Carefully open packets to release steam.
- Sprinkle with basil and serve.
Nutrition Facts : Calories 372.4, Fat 15.8, SaturatedFat 2, Cholesterol 53.2, Sodium 171.8, Carbohydrate 37.5, Fiber 8.5, Sugar 3.2, Protein 27.2
FINGER LICKING SESAME EDAMAME
Edamame is more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. Edamame means "Beans on Branches" . A good source of protein. Enjoy as a snack squeezed directly from the well seasoned pods into the mouth with the fingers. Hence finger licking good!
Provided by Rita1652
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 6 minutes.
- Meanwhile mix remaining ingredients together.
- When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and toss in the dressing.
- Top with seeds.
- To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.
Nutrition Facts : Calories 104.1, Fat 6.1, SaturatedFat 0.8, Sodium 153.9, Carbohydrate 6.4, Fiber 2.4, Protein 7.4
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