Edamame Stir Fry - cooking recipe

Ingredients

1 cup edamame
2 cups low sodium vegetable broth
2 medium garlic
1 medium summer squash, diced
1/2 medium red pepper, diced
1/4 cup onion, diced
1/2 cup frozen corn
1 tablespoon green chili pepper, from a can, drained & diced
4 teaspoons lemon juice
3/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/16 teaspoon pepper
1 cup red cabbage, thinly sliced

Preparation

In a large saucepan, combine the edamame and vegetable broth.
Bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
Drain well.
Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
Stir in the edamame and remaining ingredients except the cabbage.
Cook for 1 to 2 minutes, or until the mixture is warmed through.
To serve, spoon the mixture into serving bowls and garnish with the cabbage.