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Wok Charred Edamame 3 Ways

To defrost chicken in the microwave, remove the frozen meat from its original packaging, place it on a microwave safe plate, and nuke on the defrost setting, or 30% power level, for 2 minutes per pound or until the chicken is fully thawed.

Recipe Summary Wok Charred Edamame 3 Ways

Crave restaurant-style edamame? Soybean oil's high smoke point creates wok-charred edamame in a snap. Try all three variations!

Ingredients | Chicken Way Number

2 tablespoons soybean oil (often labeled "vegetable oil")

4 cups edamame, in-shell, thawed

1 tablespoon soy sauce

2 teaspoons minced fresh ginger root

1 teaspoon sesame seeds

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 teaspoon sea salt

2 tablespoons dukkah spice blend

Directions

Heat soybean oil over high heat in a wok or skillet.

Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.

Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

http://www.soyconnection.com/recipes/wok-charred-edamame-three-ways

Info | Chicken Way Number

prep: 5 mins cook: 5 mins total: 10 mins Servings: 16 Yield: 16 servings

TAG : Wok Charred Edamame 3 Ways

Trusted Brands: Recipes and Tips, United Soybean Board,

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