Ingredients
1 c. shelled edamame
2/3 T. oil
1/3 c. chopped red bell pepper
1/4 c. chopped onion
1 1/3 cloves minced garlic
1 1/3 c. corn kernels
2 T. dry white wine or water
1 1/3 T. rice vinegar
1 1/3 T. chopped fresh parsley
1 1/3 T. chopped fresh basil, or 1 t. dried
salt and pepper to taste
Preparation
Cook edamame according to package directions, omitting salt. Drain well. Heat oil in non-stick skillet over medium heat. Add bell pepper, onion and garlic. Cook until veggies start to soften. Stir in wine or water, and edamame. Cook, stirring frequently, for 4 minutes. Remove from heat. Stir in vinegar, parsley, basil and salt and pepper. Serve immediately.
