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.
In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
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.
Recipe courtesy of Sandra Lee