Edamame In Kung Pao Sauce - cooking recipe

Ingredients

1 lb edamame, frozen, shelled
2 tablespoons canola oil
1/2 cup carrot, diced
1/2 onion, chopped
1/2 cup kung pao sauce, prepared from a bottle
2 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes

Preparation

Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.