Edamame in Kung Pao Sauce

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 6 servings
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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


  1. 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.
  2. In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
  3. 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.
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