Edamame in Kung Pao Sauce

Name: Edamame in Kung Pao Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 10 min
Cook: 5 min

Yield: 6 servings

Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 10 min
Cook: 5 min

Yield: 6 servings

Ingredients

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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

Directions

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.