Best 8 Stir Fried Succotash With Edamame Recipes
Indulge in a symphony of flavors with our delectable Stir-Fried Succotash with Edamame, a vibrant dish that captures the essence of summer's bounty. This delightful recipe artfully combines fresh corn, sweet bell peppers, tender edamame, and a medley of aromatic spices, creating a symphony of textures and flavors that will tantalize your taste buds. Served atop a bed of fluffy jasmine rice, this succotash transforms into a satisfying meal, perfect for a light lunch or a vibrant side dish.
Complementing this succotash is a collection of equally enticing recipes that cater to various dietary preferences. For a vegan twist, try the Red Lentil and Vegetable Curry, a hearty and flavorful dish brimming with nutritious lentils, an array of vegetables, and a rich coconut milk-based sauce. If you're seeking a refreshing and tangy salad, the Cucumber Salad with Garlic and Dill offers a crisp and清爽ing combination of cucumbers, garlic, and dill, tossed in a zesty vinegar dressing.
Craving something sweet? Look no further than the Blueberry Crisp, a classic dessert that showcases plump blueberries enveloped in a buttery oat crumble. And for those who love the taste of the sea, the Steamed Halibut with Lemon and Herbs presents a delicate and flaky fish, steamed to perfection and infused with the aromatic flavors of lemon and herbs.
Prepare to embark on a culinary journey with this collection of recipes, each offering a unique taste experience. Whether you're a seasoned cook or just starting out, these dishes will inspire you to create memorable meals that will delight your palate and nourish your soul.
EDAMAME SUCCOTASH
A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.
Provided by justcallmetoni
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
- Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
- Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
- Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
- Serve.
Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3
HERBED CORN & EDAMAME SUCCOTASH
Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.
Provided by Kathy Farrell-Kingsley
Categories Healthy Basil Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 14.3 g, Fat 4.4 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 205.1 mg, Sugar 3.1 g
EDAMAME SUCCOTASH
Steps:
- In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
- Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
EDAMAME SUCCOTASH SALAD
Provided by Tracey Seaman
Categories Salad Bean Soy Tomato Side Sauté Kid-Friendly Quick & Easy Lunch Corn Healthy Vegan Chive Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 10 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
- Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
STIR-FRIED SPICY EDAMAME
There is a restaurant near my house that serves this and this is as close as I can get. I also add a small amount of rice vinegar.
Provided by aronsinvest
Categories Asian
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
- In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!
Nutrition Facts : Calories 205.2, Fat 11.1, SaturatedFat 1.2, Sodium 751.4, Carbohydrate 13.6, Fiber 4.9, Sugar 0.3, Protein 15.9
EDAMAME SUCCOTASH
If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- In a steamer basket set over a pan of simmering water, steam squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add green beans to basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.
- In a 10-inch saute pan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add chicken stock, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
- Add thyme with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 118 g, Fat 3 g, Fiber 2 g, Protein 5 g, Sodium 184 g
EDAMAME SUCCOTASH
This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.
Provided by Leslie in Texas
Categories Soy/Tofu
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
- Add bell peppers and corn and cook 5 more minutes or until tender.
- Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
- Stir in edamame, cook 3 minutes.
- Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.
Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9
Tips:
- Use fresh or frozen vegetables: Fresh vegetables are ideal, but frozen vegetables can also be used. If using frozen vegetables, thaw them before cooking.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of stir-frying.
- Stir-fry the vegetables over high heat: This will help them retain their color and crunch.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor.
- Season the vegetables to taste: You can use salt, pepper, garlic powder, onion powder, or other spices to season the vegetables.
- Serve the stir-fried vegetables immediately: Stir-fried vegetables are best served hot and fresh.
Conclusion:
Stir-fried succotash with edamame is a quick, easy, and healthy side dish that can be enjoyed by people of all ages. This recipe is a great way to use up leftover vegetables, and it's also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and delicious side dish, give this stir-fried succotash with edamame recipe a try.
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