Best Liang Mu Di Chinese Stir Fried Corn And Edamame Recipes

BROWN RICE AND EDAMAME

Steps:

• In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
• Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
• In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
• With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.

STEAMED SHRIMP WITH CORN AND EDAMAME

Steps:

• Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
• Whisk the first four ingredients together in a small bowl to make a vinaigrette.
• Cut four 10x12 inch pieces of aluminum foil.
• Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
• Top each pile of corn and edamame with 5 shrimp.
• Drizzle shrimp with vinaigrette and top with scallions.
• Season with salt and pepper.
• Fold up each piece of foil to form a packet, making sure to seal.
• Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
• Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
• Carefully open packets to release steam.
• Sprinkle with basil and serve.

EDAMAME

Steps:

• If using fresh, strip all of the pods off of your soybean bunch and boil them whole in salted water for 5 minutes.
• (Start timing once the water returns to a boil) Drain the pods, liberally salt them, and then slip the seeds out of the pods directly into your mouth.
• Have a discard bowl handy for the shells.
• You may never want to eat potato chips again!

QUICK AND EASY YUNNAN POTATOES

Steps:

• Heat wok or heavy skillet over high heat.
• Add oil and swirl to coat bottom of pan.
• Add chiles and cook, stirring, until they begin to puff up, about 30 seconds.
• Add potatoes and stir-fry for about 3 minutes, pressing them against the pan to brown them.
• Add scallions and salt and stir-fry another 2 minutes.
• I prefer to remove the chiles before serving.
• Serve hot, cold or at room temperature.

CHINESE STIR-FRIED CURRIED SHRIMP

Steps:

• Shell and devein shrimp. Cut onion in half; slice thinly.
• Blend cornstarch, water, sugar and pepper to a paste. Set aside.
• Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
• Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

FINGER LICKING SESAME EDAMAME

Steps:

• Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 6 minutes.
• Meanwhile mix remaining ingredients together.
• When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and toss in the dressing.
• Top with seeds.
• To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.