Edamame In Kung Pao Sauce Recipes

EDAMAME WITH XO SAUCE

Steps:

• For the XO Sauce:
• Drain scallops and shrimp, process both separately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well.
• This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen.
• For the Edamame:
• In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately.

EDAMAME IN KUNG PAO SAUCE

Steps:

• Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
• In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
• In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.

EDAMAME IN KUNG PAO SAUCE

Steps:

• Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
• In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
• In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve.