1 1/2 cups frozen shelled edamame
1 tbs canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups fresh corn kernels
3 Tbsp dry white wine (or water)
2 Tbsp rice vinegar
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil, or 1 tbsp dried
1/2 tsp salt
Freshly ground pepper, to taste
Directions:
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. 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.
Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from heat. Stir in vinegar, parsley, basil, salt and pepper.
Serve immediately.
Serves 6.
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