Best Stir Fried Succotash With Edamame Recipes

Edamame Succotash image

Provided by Debbie Lee

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

Steps:

In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

Edamame Succotash image

Provided by justcallmetoni

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

Steps:

Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
Serve.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

Edamame Succotash image

Provided by Leslie in Texas

Categories Soy/Tofu

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 ounce) package frozen edamame, thawed
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Steps:

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.

Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9