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Categories: Main courses, Vegetarian

Edamame stir-fry

Edamame stir-fry
Los Angeles Times

Edamame, or fresh soybeans, are often served at Japanese restaurants. But they're also easy to fix at home in a stir-fry. Specialty markets and well-stocked supermarkets sell edamame in the frozen food aisle. Usually the soybeans are in the pod, ... Read more

Total time: 20 minutes | Serves 2
  • 2 tablespoons oil
  • 2 cloves garlic, crushed
  • 1 1/2 cups frozen, shelled edamame
  • 1/2 cup snow peas, stem-ends trimmed and strings removed
  • 2 cups nappa cabbage, cut into 3x2-inch strips
  • 2 tablespoons water or chicken stock
  • 1/4 cup vegetarian oyster sauce or regular oyster sauce
  • 2 tablespoons soy sauce
  • Dash white pepper
  • Cooked white or brown rice, for serving

Step 1Heat a skillet over high heat and add the oil. Wait until a wisp of white smoke appears, then add the garlic and cook, stirring, until light brown, about 20 seconds.

Step 2Stir in the edamame, snow peas and cabbage and reduce the heat to medium. Add the water or chicken stock and cook, covered, for 30 seconds.

Step 3Stir in the oyster sauce and soy sauce, making sure to coat all the vegetables well, and cook for about 30 seconds. Once the vegetables are cooked through but still crisp, 4 to 5 minutes, add the white pepper. Taste and adjust the seasonings if necessary. Serve it with rice.

Each serving:
359 calories; 1252 mg sodium; 0 mg cholesterol; 23 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 21 grams protein; 9.41 gram fiber.
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