Edamame, or young green soybeans, are tasty eaten right out of their shells. You can also add them to a simple stir fry with mushrooms and other veggies and serve over a grain like brown rice for a hearty dinner.
Mushroom & Edamame Stir Fry
Makes 6 servings
2 tablespoons butter or oil
½ medium onion, diced
3 cups (8 ounces) mushrooms
4 cups (16 ounces) edamame
2 tablespoons soy sauce
2 teaspoons rice vinegar or other vinegar (optional)
1 teaspoon sesame oil (optional)
Salt and pepper, to taste
- Heat a large skillet over medium heat. Add butter or oil, then add the diced onion. Cook until onions are soft, 3 – 5 minutes
- Slice mushrooms into thick slices. Add to skillet and cook until mushrooms start to brown, about 5 minutes.
- Shell the edamame by removing edamame beans from the skin. Add the shelled edamame, soy sauce, vinegar, and sesame oil into the skillet. Stirring occasionally, cook for another 2 minutes or until edamame is heated through.
- Season with salt and pepper to taste.