Don't Make This Mistake with Edamane.

Whenever I've used edamane (soy beans) in a recipe, I usually purchased the frozen, already shelled variety.  When I saw the PicSweet brand on sale, I didn't think there was anything strange about the beans still being in the pod.  When I cooked them up with the recipe I'm going to giving you, I made a huge mistake on not reading the directions on their package.  So, here's the warning:  If you cook edamane in the pod, the beans must be removed before or after; you CANNOT eat the pod itself.  The dish was still delicious, but we had to pick out each pod, push out the beans and throw out the pods; it was quite a messy meal.  I know my Thai friends are going to be rolling on the floor laughing when they read this.  Yes Bella (Arches Thai) and Venus (Bangkok House, Bangkok House Too), I can hear you both laughing!  That's why you two own the best Thai restaurants in Moab, Utah, not I.

By the way, besides edamane (the beans only!), sugar snap peas (and you can eat the pod!) go great in this recipe too.  When it comes to rice and noodle packaged sides, I have found that Knorr tastes much better than other brands, or the store brand copycats; and they have a larger variety.  Oh, the package directions tell you to add oil when cooking up the Rice Side; since you already used oil when browning the beef and onions, skip that part of the directions and don't add more oil.

Enjoy!

Beef, Vegetables with Asian BBQ Fried Rice

 

Ingredients:

2 Tbsp. canola oil

1 lb. lean beef, cut into one inch pieces
1 small red onion, large diced
6 oz. frozen peas and carrots mix
6 oz. frozen sugar snap peas or shelled edamame
1 package (5.9 oz.) Knorr Asian BBQ Rice Side
2 cups water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

In a large skillet, heat oil on medium-high, brown beef and onions together until red color of beef is no longer showing.

 

 

 

 

 

 

 

 

 

Add frozen vegetables, contents of Rice Side package and water; bring to a boil.  Reduce heat to low, cover and let cook for 7 minutes (longer if rice is still too firm).  Turn off heat, uncover, allow to rest for 5 minutes.

Makes four servings.

Mary Cokenour