• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound frozen, shelled edamame (green soy beans)

  2. 2 tablespoons canola oil

  3. 1/2 cup diced carrots

  4. 1/2 onion, chopped

  5. 1/2 cup prepared kung pao sauce

  6. 2 tablespoons low-sodium soy sauce

  7. 1 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a 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 add the oil and cook the carrots and onions until tender, but not soft.

  3. In a medium bowl, stir together kung pao sauce, soy sauce , and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve.


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