Place the frozen edamame and the entire can of
Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
Chill for at least 1 hour.
Parboil edamame 1 minute. Drain water.
Cube cheese.
Heat wok until it smokes. Add oil and swirl to coat wok and heat oil.
Add chili pods and let sizzle a few seconds until fragrant.
Add edamame, cheese, and salt to the wok, and stir-fry until heated through.
Transfer to platter, and serve hot as part of a Chinese meal, with rice, soup, and several other dishes.
Cook the edamame according to the package directions. Rinse it with cold water and drain it. Thaw the shrimp if it was frozen.
Whisk together the lemon juice, olive oil, salt, Tabasco, and pepper. Dress the edamame and shrimp with this mixture. Toss in the green onions, stirring gently until everything is coated.
Serve the salad on a bed of greens if desired. Garnish it with the cheese and the pilaf - again, if desired.
Cut off the stem end of each pod.
Wash edamame well and put in a bowl.
Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.)
Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander.
Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame.
Spread the edamame on a flat tray to cool.
Preheat oven to 375 degrees F (190 degrees C).
Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.
oil, salt generously, add the edamame or peas and cook five
Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
Stir in sweet potatoes, and saute 5 minutes.
Add in garlic; saute 1 minute.
Stir in edamame and next 3 ingredients.
Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
Stir in salt and pepper.
Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
Add bell peppers and corn and cook 5 more minutes or until tender.
Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
Stir in edamame, cook 3 minutes.
Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
oiling water 5 minutes. Add edamame; cook 6 minutes or until
Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.
oil and add mushrooms and edamame.
Cook for 5 minutes
If using fresh corn and edamame, parboil for a couple of
rain the black beans and edamame.
Thaw the corn (and
Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
Serve with baby carrots, cucumber slices, or other vegetables.
br>To prepare dumplings, cook edamame according to package directions; drain
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
medium sized saucepan. Add edamame, cover and cook for 6
boil and add the edamame, simmering for 5 minutes or
o a boil. Add the edamame, place a cover on the