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|CathyZ from Kauai||
How about Wok-fried Edamame with garlic and chiles?
Joined: Dec 10, 2005
Posted to Thread #29187 at 4:57 pm on Nov 17, 2016
This is wonderful stuff- recipe by one of my favorite Hawaii Chefs, Alan Wong- Holds well, is delicious. "guy food". I use low-sodium soy sauce (Kikkoman). You could probably do a load of this in the oven after the edamame is first cooked- instead of using a wok.
WOK-FRIED EDAMAME WITH GARLIC AND CHILES
Alan Wong 8 appetizer servings
1 lb unshelled fresh or frozen edamame
2 Tbsp shoyu
2 tsp oyster sauce
1 red jalapeno chile, seeded, minced (could use Hawaiian chili pepper too)
1 tsp sesame oil
2 tsp peanut oil
2 tsp minced, peeled fresh ginger
2 minced garlic cloves
Cook edamame in large pot of boiling salted water until tender. Drain. Cool and pat dry.
Stir shoyu, oyster sauce, jalapeno and sesame oil in small bowl; set aside.
Heat peanut oil in heavy wok or skillet over medium-high heat. Add ginger and garlic. Saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add shoyu mixture and stir 1 minute to coat evenly. Transfer to platter and serve.
Other messages in this thread:
- 29187. ISO: savory snack for 40 men that will sit out for 5 hours - cheezz - 7:10am on 11/17/16 (26)
- I'm still a fan of spicy grape salsa. [NT] [LINK] - MarilynFL - 12:00pm on 11/17/16
- this sounds lovely [NT] - deb-in-MI - 3:06pm on 11/17/16
- What will they be doing for that period? Veggie slices and some ranch dressing? [NT] - Charley - 12:09pm on 11/17/16
- You can not go wrong with these Tortellini Kabobs. They are delicious, [LINK] - orchid - 4:34pm on 11/17/16
- Balsamic Roasted Pearl Onions & Cheese are fantastic. [NT] [LINK] - orchid - 4:46pm on 11/17/16
- I haven't tried these Chorizo Tater Tot Bites but I think they sound good. [NT] [LINK] - orchid - 5:24pm on 11/17/16
- Thanks Orchid, I think I will add this to my menu for upcoming Brunch. Looks good! [NT] - barb_b - 8:19pm on 11/17/16
- Oh good, like I said I haven't made them so let me know how they are. [NT] - orchid - 9:31pm on 11/17/16
- How about Wok-fried Edamame with garlic and chiles? - CathyZ from Kauai - 4:57pm on 11/17/16
- That sounds really good Cathy. Thx for sharing. A few years ago, Richard suggested making a big - barb_b - 1:01pm on 11/18/16
- We enjoy these. Rec posted by Sylvia Heart of Palm wrapped with Boursin / Prosciutto and basil. [LINK] - barb_b - 8:56pm on 11/17/16
- Roast beef, horseradish sauce, on a crostini - emtd - 12:29am on 11/18/16
- Did you cook a roast beef and slice, or did you use deli roast beef? Sounds lovely! [NT] - KarenNoCA - 3:10pm on 11/18/16
- I cooked and sliced a beef tenderloin. But some recipes I read - emtd - 4:02pm on 11/18/16
- 2 visuals. I made the horseradish cream from the first site. The second link [LINK] - emtd - 4:09pm on 11/18/16
- Absolutely--thin sliced roast beef would be fine and that is not much - Charley - 4:33pm on 11/18/16
- Vegetable-Enhanced Chili or Meatball Minestrone in crockpots with - colleenmomof2 - 12:16pm on 11/18/16
- Big salad with extra tasty oil and vinegar based dressing - colleenmomof2 - 12:22pm on 11/18/16
- I like the bowl in ice idea - I'd really like to do something fresh. Thanks! [NT] - cheezz - 6:57pm on 11/18/16
- We often offer a Tupperware server with toppings, also on ice, - colleenmomof2 - 1:05pm on 11/19/16
- Thanks for all the great ideas everyone! You come thru as always :) [NT] - cheezz - 6:58pm on 11/18/16
- Again, it would be interesting to know what they are doing. You can make some wraps with - Charley - 1:07am on 11/19/16
- That's a good one too. The men are serving us ladies (551 of us) high tea. - cheezz - 6:36am on 11/20/16
- I know you have shared the menu / pics in the past. I was so inspired, and actually - barb_b - 3:31pm on 11/22/16
- There have to be groups and committees. We handle all the menu and baker signups - cheezz - 2:20am on 11/24/16
- I am very impressed. [NT] - barb_b - 12:43am on 11/26/16