- 1 pound frozen, shelled edamame (green soy beans)
- 2 tablespoons canola oil
- 1/2 cup diced carrots
- 1/2 onion, chopped
- 1/2 cup prepared kung pao sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon red pepper flakes
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.