Edamame In Kung Pao Sauce Recipes

EDAMAME WITH XO SAUCE

Edamame with XO Sauce image

Provided by Food Network

Time 1h30m

Yield 12 servings

Number Of Ingredients 18

Ingredients

1-ounce dry scallops, soaked in water overnight
3/4-ounce dry shrimp, soaked in water overnight
6 ounces canola oil, for frying, see Cook's Note*
1-ounce shallots, chopped in food processor
3/4 tablespoon garlic, chopped in food processor
3/4 tablespoon finely chopped serrano chiles
3 1/4 ounces prosciutto, finely diced
3/4 tablespoon lemongrass, finely minced
1 teaspoon sesame oil
1 chile de arbol, finely minced in food processor
1/2 tablespoon sugar
1 teaspoon chicken bouillon
1/2 teaspoon finely ground black pepper
2 pounds plus 12 ounces frozen edamame
4 ounces XO sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon togarashi

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

Edamame in Kung Pao Sauce image

I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.

Provided by nemokitty

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb edamame, frozen, shelled
2 tablespoons canola oil
1/2 cup carrot, diced
1/2 onion, chopped
1/2 cup kung pao sauce, prepared from a bottle
2 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes

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

Edamame in Kung Pao Sauce image

Provided by Sandra Lee

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound frozen, shelled edamame (green soy beans)
2 tablespoons canola oil
1/2 cup diced carrots
1/2 onion, chopped
1/2 cup prepared kung pao sauce
2 tablespoons low-sodium soy sauce
1 teaspoon red pepper flakes

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.

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