Edamame Succotash

I saw this recipe from Cooking Light on Pinterest. I knew I would love it. Bacon, corn, bell peppers and edamame...delicious!  I thought Miss F would be a fan as she loves all the components individually.  She was not.  She wasn't even interested in eating the bacon.  C ate every last bite and told Miss F to eat her peas.  He thought the edamame was actually peas.  He also questioned why it was called "succotash" instead of "mixed vegetables."  I learned that edamame can also be called Mukimame while I was shopping for shelled edamame at Kroger.  These recipe comes together so easily and is a bright addition to your plate.

Edamame Succotash

3 slices bacon
1 tablespoon butter
½ cup chopped sweet onion
1 red bell pepper, seeded and coarsely chopped
2 cups fresh corn kernels
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons rice vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion and bell pepper; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar, salt, pepper and sugar. Return the bacon to the pan. Serve.

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Chicken, Edamame and Noodle Stir Fry

I had bought a package of edamame a few weeks ago to try with Miss F. I never got around to trying them with her, so I figured I might as well incorporate them into dinner. This recipe was beyond easy and I loved it. It is from the woman who can do no wrong, Martha Stewart. Well, at least in my eyes. The federal government may disagree. This will go into the dinner rotation for sure. Everyone liked it and Miss F was a huge edamame fan. I used frozen chicken in order to get the nice and thin slices.





Chicken, Edamame and Noodle Stir Fry

coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice vinegar
2 tablespoons soy sauce

Directions
In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

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Pork with Edamame and Green Peppers

Another easy stir fry. Thank good for Neon giving me the Chinese cooking class as a birthday gift, I use the lessons learned in it all the time!











Pork with Edamame and Green Peppers

3/4 lb thinly sliced pork, cut into bite-size pieces
1 Tbsp sherry
1 Tbsp soy sauce
2 tbsps vegetable oil
1/2 inch fresh ginger root, minced
2 small green bell peppers (about 1/4 lb), cut into bite-size pieces
1/4 lb edamame, boiled and shelled
1 1/2 tbsp water
1 1/2 tbsp sherry
2 Tbsp soy sauce
1 Tbsp sugar
1 tsp katakuriko starch/corn starch
2 tsp water

Season pork with 1 tbsp of sherry and soy sauce in a bowl. Heat 1 tbsp of vegetable oil in a large skillet and stir-fry the pork until changes its color. Remove the pork from the skillet. Mix measured water, sake, soy sauce, and sugar in a cup and set aside. Heat 1 tbsp of vegetable in the skillet and fry minced ginger, then stir-fry green peppers on high heat until softened. Put the pork back in the skillet and add edamame. Stir-fry all the ingredients, and pour the mixed seasonings over. When it boils, add the mixture of katakuriko starch and 2 tsp of water and stir quickly. Stop the heat. Serve over rice.

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