Edamame Stir Fry Salad Recipes

EDAMAME STIR-FRY SALAD

Steps:

• Cut large slit in frozen sesame sauce packet from meal starter. Microwave on High 30 to 60 seconds. In large bowl, reserve 1/4 cup sesame sauce.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add soybeans, remaining sesame sauce and frozen vegetables from meal starter. Cover; cook 5 to 7 minutes, stirring frequently, just until vegetables are crisp-tender. Remove from heat.
• To sesame sauce in bowl, stir in vinegar. Add cabbage, cilantro and cooked vegetable mixture; toss to mix. Top with soy nuts. Serve immediately.

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

EDAMAME STIR FRY

Steps:

• In a large saucepan prepare the rice according to the package instructions.
• In a large measuring cup, whisk together the broth, soy sauce, and cornstarch.
• In a large, non-stick skillet add the peanut oil and preheat the pan over high heat. Once the oil is shimmering, add in the bell pepper, edamame, asparagus, and ginger. Cook, while stirring often for 3 minutes, or until the bell pepper has softened and the asparagus is tender but still crisp.
• Add in the garlic and cashews and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
• Add the broth and soy sauce mixture to the pan and bring the mixture to a low boil. Reduce the heat to medium and cook, stirring often, until the sauce thickens, about 3 minutes. Add the green onions and stir to combine.
• Serve the stir-fry over the prepared rice and extra green onion if desired.

EDAMAME STIR FRY

Steps:

• Bring 8 cups of water to a boil in a large saucepan. Add the frozen edamame. Allow the water to return to a boil - approximately 3 to 5 minutes. Cook for an additional 5 minutes. Drain and rinse the edamame. The beans pop easily out of the pods, which are not eaten. Remove the beans from the pods and put aside.
• In the meantime, sauté the garlic in olive oil. Then add carrots, corn, water chestnuts, and edamame. Add salt and pepper to taste while veggies simmer for about 5-7 minutes (add a splash of water to help steam).

WARM EDAMAME SALAD

Steps:

• Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.
• Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

STIR-FRIED SPICY EDAMAME

Steps:

• Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
• In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!

QUICK AND EASY EDAMAME SALAD

Steps:

• Combine edamame, black beans, corn, red onion, red pepper, ginger sesame dressing, and salt in a bowl; stir until well mixed. Place in the refrigerator until ready to serve.