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Toasted Edamame
These little gems are immature soy beans and usually associated with Asian foods. They are packed full of good things for your body and lots of protein, to help keep you feeling full and satisfied. I hope you like my recipe of seasonings, then toasted until glazed. A great appetizer or snack to ward off the cravings and extra pounds.
Toasted and Flavorful Edamame
Ingredients:
12-14 oz. shelled Edamame (in the freezer section)
3 Tbl. Seasoned Rice Wine Vinegar
1 tsp. Emerills Original Seasoning
1/4 tsp. Smoked Paprika, or more to taste
Directions:
In a pan cook the Edamame in boiling water according to package instructions.
Combine the cooked and drained Edamame with the rice wine vinegar, Emerill’s and smoked paprika and stir well.
In a large non-stick fry pan pour the Edamame mixture and fry/toast over medium to medium high heat. Stir continually to avoid burning.
Edamame are done when glazed with the vinegar mixture and the pan is dry and no longer wet from the vinegar. Serve warm.
Adapted slightly from Weight Watchers, Copyright Carrie Groneman, 2014
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Toasted and Flavorful Edamame
These little gems are immature soy beans and usually associated with Asian foods. They are packed full of good things for your body and lots of protein, to help keep you feeling full and satisfied. I hope you like my recipe of seasonings, then toasted until glazed. A great appetizer or snack to ward off the cravings and extra pounds.
- 12-14 oz. shelled Edamame (in the freezer section)
- 3 Tbl. Seasoned Rice Wine Vinegar
- 1 tsp. Emerills Original Seasoning
- 1/4 tsp. Smoked Paprika (or more to taste)
- In a pan cook the Edamame in boiling water according to package instructions.
- Combine the cooked and drained Edamame with the rice wine vinegar, Emerill’s and smoked paprika and stir well.
- In a large non-stick fry pan pour the Edamame mixture and fry/toast over medium to medium high heat. Stir continually to avoid burning.
- Edamame are done when glazed with the vinegar mixture and the pan is dry and no longer wet from the vinegar. Serve warm.
