Lunch: Peppery Edamame
Recipe by Chef Takashi Inoue Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.
Ingredients
14-16-ounce bag frozen unshelled edamame (soybeans)
3 tablespoons toasted sesame oil
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon sugar
Instructions
Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl. Add oil, pepper, salt, and sugar and toss to coat. Serve immediately.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
