I have some frozen edamame (shelled) that I need to find a use for. Does anyone have any creative/easy ideas?
I use them in salads, fried rice, and stir-fries.
One stir-fry that comes to mind is a Chinese spicy tofu edamame. Get the dried/extra firm tofu and cut into cubes. Mince up some garlic, green onions and stir fry everything together. Towards the end add some chili paste of choice. Serve with plain steamed rice.
Absolutely! I bought a package at Trader Joes and was so excited to try to get my kiddos to eat it.
Bring to room temp or defrost with lukewarm water in a colander. Shake dry. Place 1-2 T of butter and 1-2 T of olive oil in sautee pan and heat over medium. Sautee with chopped up sage leaves, kosher salt and course pepper. YUM! Here is the whole post: http://talkoftomatoes.com/2006/08/05/...
The kids loved it!
Someone here mentioned making hummus with it, so when I have leftover, that's what I do. People seem to love it, it comes out really green so it looks super healthy but tastes good.
chefkk's edamame appetizer
1 1/2 cup frozen shelled edamame
1 large elephant garlic clove ( peeled & sliced 1/8 " thick )
1 Tablespoon olive oil
1/4 - 1/3 cup hellmanns mayonaisse
pinch of sea salt
pinch of freshed cracked pepper
Steam the edamame until cooked through,
about 10 minutes.
Meanwhile, saute the elephant garlic in the olive oil over low heat until JUST golden,
about 10 minutes.
Add the edamame to a food processor with the cooked garlic, and the salt & pepper.
Add the mayonaisse, 1/4 cup first, and process until somewhat smooth.
Add additional mayonaisse if needed to make creamy, or a little water.
Don't undercook the edamame, they wil not puree correctly.
Adding them right to the food processor keeps them bright green !
Chill the puree, and serve with whole wheat crackers, toasted pita triangles ,or sliced toasted baguette slices.
This is pretty simple, and I think tastes great without too many ingtedients.
Try it ... let me know what you think !
( I used Trader Joes shelled Edamame )
Nice chilled as a salad with sliced fennel, garlic/olive oil, a little red onion, grape tomatoes.
Awesome in salads, as others have mentioned, but also great in soups and rice dishes. Don't be afraid to stray from Asian recipes - I've used edamame in minestrone and risotto before, with great success.
My wife is a devotee of edamame ('mao dou' in Mandarin). She doesn't like other beans other than French cut green beans, but she eats these soybeans.
Here's how she prepares them. Saute thin slices of onion and carrot in olive oil. When the onion is translucent and the carrot is limp, add the soybeans. Allow the soybeans to brown (caramelize) a little bit before serving.
This trait of hers tickles the hell outta me because she will not eat 'pasta e fagiole' (pasta fazool), and she's the one of Italian heritage. Go figure!
One of my favs. is a succotash recipe that I've posted here from Cooking Light. It contains edamame, shitake mushrooms, corn, ginger and dried cherries and has now been requested at Thanksgiving dinner. (It is the only thing with protein my youngest would eat regularily for 1 1/2 years-just steamed!)
Either eat with kosher salt or make a stir fry or fried rice. Can also use in an indian dish in place of peas.
If you don't mind the trouble, you can make a cream soup from it. The method is just like making a pea soup, but it tastes better!
It can be served cold in the summer - very refreshing!
There is a chinese stir-fry with pickled vegetables, tofu (in cubes), chile, and edamame. It is served with rice. You can chow down two bowls of rice with this very quickly!