Edamame in Kung Pao Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 208
- Total: 25 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 5 min
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
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.