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Gingered Edamame |
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Serves: 6 Print this RecipeAs you might have guessed by the proliferation of recipes in this cookbook for edamame, I am a big fan of fresh soybeans. Fortunately, as my penchant has grown, so has their availability. Once sold only at Asian groceries, they are now available frozen, in and out of their pods, at every supermarket. This highly flavored, easy side dish shows them off beautifully. 1 (16-ounce) bag frozen shelled edamame 1/4 cup soy sauce 2 teaspoons grated ginger, fresh or jarred 2 teaspoons chopped pickled (sushi) ginger Warm the edamame in a large, covered nonstick skillet over medium-low heat until tender, 5 to 7 minutes. Turn the heat to medium-high until the pan is very hot. Add the soy sauce and ginger and toss until the edamame are coated. Serve garnished with the pickled ginger. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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