Number Of Ingredients 9 Steps:
Cook the edamame according to package directions. In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes. Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning. Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well. Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately. *I’ve made this without rice vinegar when I looked in the pantry and we didn’t have any. It still came out great. **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I’ve done it both ways. Totally your call, just wanted to give you the option ????
Time 14m Yield 4 Number Of Ingredients 6 Steps:
Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain. Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.
Yield 6 serving(s) Number Of Ingredients 14 Steps:
Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock. In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender. Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes. Add pineapple and edamame and cook for 2 minutes or until hot. Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Serve and enjoy! (An adopted recipe.)
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Combine first 6 ingredients in a bowl and set aside. Heat oil in large skillet. Add peppers, onions, carrots and garlic. Stir fry for about 3 minutes until tender crisp. Add cooked soybeans, pineapple chunks and ketchup. Fry a few minutes and then add sauce ingredients. Cook and stir until mixture boils and all ingredients are coated with sauce (about 2 minutes). Serve over hot rice. Garnish with chopped scallions if available.
More about “sweet and sour edamame soybeans recipes”
Yield Serves 6 as an hors d’oeuvre Number Of Ingredients 2 Steps:
Fill a 5-quart kettle three fourths full with water and bring to a boil. Have ready a bowl of ice and cold water. Cook frozen edamame in boiling water until bright green, 2 to 3 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends of pods for easier eating. Edamame may be prepared 4 hours ahead and kept in a bowl, covered with a damp paper towel and plastic wrap, at cool room temperature. Just before serving, toss edamame with salt to taste.
