Deciding on what to make for dinner, day in and day out, can sometimes seem monotonous. Even for a foodie like me, I get stuck from time to time and lose the desire. The other day, as I looked into the pantry to see what would jump out – I stood there for what seemed eternity. I just couldn’t get into the mood to cook. Continue Reading →
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A stir-fry is a perfect excuse to use up odds and ends in the refrigerator. I’ve had some carrots laying in the bottom crisper for what seems like a long time and wanted to use them before they reached their expiry date – you know they are near the end when the carrots start to grow whiskers! I saw this recipe for a stir-fry using an interesting combination of ingredients and felt this is what was needed to rescue the carrots. Edamame (pronounced eh-dah-MAH-may) is the name for boiled green soybeans. Boil the edamame in water, drain, salt and serve…plain and simple. And as for health benefits, this star legume shines! Rich in vitamin C and B, a great source of fiber along with a natural source of anti-oxidants and protein-rich. We first got hooked on the green soybean when we lived in Bangkok. I made a grilled asparagus salad with the green soybeans and loved it. It’s great dressed up with other ingredients or on its own.
Serves 4 (as a side)
adapted from Fine Cooking
2 tablespoons mirin (Japanese rice cooking wine)
1 tablespoon reduced-sodium soy sauce
1 tablespoon peanut oil
5 medium carrots , peeled, halved lengthwise, and cut on the diagonal into 1/4-inch slices
3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2/3 cup shelled edamame (thawed, if using frozen)
1 teaspoon toasted sesame seeds (optional)
In a small bowl, combine the mirin and soy sauce.
Heat a 14-inch wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more. Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.
The Culinary Chase’s Note: Cut the veggies similar in size so that they cook at the same time. This stir-fry is super easy to make and so nutritious! Enjoy!
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