Stir-fried Succotash With Edamame
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peanut or canola oil
- 2garlic cloves, crushed or sliced
- 1tablespoon minced ginger
- 1 to 2teaspoons minced jalapeño (to taste)
- 1large red bell pepper, cut in small dice
- Kernels from 2 medium ears of corn
- 2medium zucchini or other green summer squash, cut in ¼-inch dice (about 3 cups)
- 1cup edamame, thawed if frozen
- Salt to taste
- ¼teaspoon sugar
- ½cup chopped cilantro
Nutritional analysis per serving (6 servings)
65 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Private Notes
Comments
Very yummy. I added sesame oil and white pepper, otherwise followed exactly.
This is going into my regular “salad’ rotation. Adding some lime juice and finishing salt flakes really took it to another level. I ate the leftovers cold and they were fantastic. This makes a fabulous side dish.
This is going into my regular “salad’ rotation. Adding some lime juice and finishing salt flakes really took it to another level. I ate the leftovers cold and they were fantastic. This makes a fabulous side dish.
Finish with some lime juice. Delicious!
Fabulous recipe. I used yellow squash instead of zucchini, green beans instead of edamame, red onion in place of ginger, basil instead of cilantro and added cherry tomatoes and a few grates of parmesan
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