Edamame Stir Fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup edamame
• 2 cups low sodium vegetable broth
• 2 medium garlic
• 1 medium summer squash, diced
• 1/2 medium red pepper, diced
• 1/4 cup onion, diced
• 1/2 cup frozen corn
• 1 tablespoon green chili pepper, from a can, drained & diced
• 4 teaspoons lemon juice
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/16 teaspoon pepper
• 1 cup red cabbage, thinly sliced

Recipe

• 1 in a large saucepan, combine the edamame and vegetable broth.
• 2 bring to a boil over high heat.
• 3 reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
• 4 drain well.
• 5 heat a medium skillet over medium-low heat. remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
• 6 return the skillet to the heat and cook the garlic for 30 seconds. stir in the squash, bell pepper, onion, and corn.
• 7 cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
• 8 stir in the edamame and remaining ingredients except the cabbage.
• 9 cook for 1 to 2 minutes, or until the mixture is warmed through.
• 10 to serve, spoon the mixture into serving bowls and garnish with the cabbage.