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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Low Fat Low Cholesterol Cookbook. I have not tried yet, but thought it sounded good. Ingredients:
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 |
Directions:
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.
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