Ingredients Jump to Instructions ↓

  1. 1 pound frozen shelled edamame

  2. 2 carrots, diced

  3. 1/2 onion, chopped

  4. 2 tablespoons canola oil, Wesson

  5. 1/2 cup kung pao sauce, Dynasty

  6. 2 tablespoons low-sodium soy sauce, Kikkoman

  7. 1 teaspoon red pepper flakes, McCormick

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.

  2. In a frying pan over medium heat, saute diced carrots and chopped onion in canola oil until tender, but not soft.

  3. In a medium bowl, combine kung pao sauce, soy sauce, and red pepper flakes. Add edamame, carrots, and onion. Toss to coat. Serve warm. Makes 6 servings.


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