Stir-fried Succotash With Edamame

5.0(123)

While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

by Martha Rose Shulman

Open original recipe

AsianEasy, Quick, Weeknight, Side Dish

Servings

Serves six

Total time

10 min

Calories / serving

65 kcal

Ingredients (11)

serves

1 tablespoon peanut or canola oiloil
2 garlic cloves, crushed or slicedgarlic
1 tablespoon minced gingerginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dicebell-pepper
Kernels from 2 medium ears of corncorn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)zucchini
1 cup edamame, thawed if frozenedamame
Salt to tastesalt
1/4 teaspoon sugarsugar
1/2 cup chopped cilantrocilantro

Instructions (1 steps)

01Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

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