Edamame are fresh soybeans, often served as an appetizer in sushi restaurants. Green, medium-sized beans with a refreshing, nutty flavor, edamame are an excellent (although underutilized) protein source. This recipe creates a quick and wonderfully delicious stew that's also good for you. Look for non-GMO edamame whenever possible.
(Makes 6 servings)
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 cups edamame (shelled green soybeans)
- 2 cups julienned fresh shiitake mushrooms
- 1 cup thinly sliced bok choy
- 1/4 cup chopped green onion
- 2 tablespoons tamari (soy) sauce
- 2 tablespoons tahini (sesame seed paste)
- 1/4 cup vegetable stock (see page 152)
Heat a medium-sized sauté pan over medium-high heat. Add the toasted sesame oil to lightly coat the bottom of the pan. Add the garlic, ginger, edamame, mushrooms, and bok choy. Cook until the mushrooms are just softened, about 2 minutes. Mix in the green onion, tamari, tahini and vegetable stock. Bring to a low boil and cook for 2 minutes. Remove from heat and serve.
Per serving - Calories 280 - Protein 23 - Fat 14 - Carbohydrates 22 - Dietary Fiber 14
Recipe taken from: Conscious Cuisine by Cary Neff