1 1/2 cup frozen or fresh shelled edamame
1 tablespoon canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups corn kernels
3 tablespoons dry white wine or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon salt, or to taste
freshly ground black pepper, to taste
Cook edamame according to package directions, omitting salt (boil for about 4 minutes). Drain well.
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently; until vegetables start to soften, about 2 minutes.
Stir in corn, wine (or water) and edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
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reviews & comments
September 6, 2010
Great Flavors, Easy to prepare. A new recipe for our family meals. No leftovers--Every bite enjoyed.
July 4, 2008
This recipe is SO EASY and SUPER YUMMY! Everyone who tries it loves it. A great compliment to steak or to snack on with chips. LOVE IT!