Gingered Edamame with Fire-Roasted Tomatoes
While this was intended as a side dish, the edamame is such a great protein source that I often enjoy this as an entrée on Meatless Mondays.
Serves 6
Ingredients:
1 tablespoon grapeseed or olive oil1 cup 160 g finely chopped yellow onion2 tablespoons peeled and finely chopped fresh ginger1 tablespoon minced garlic1 can (14 ounces) 400 ml fire-roasted tomatoes2 tablespoons low-sodium soy sauce1⁄4 cup 60 ml vegetable or chicken broth2 cups 310 g shelled edamame3 tablespoons chopped fresh coriander, for garnish
Method:
Heat the oil in a large sauté pan over medium heat. Add the onion and cook, stirring, for 6 minutes, or until soft and translucent. Add the ginger and cook, stirring, 1 minute longer. Add the garlic and cook,stirring, 1 minute more.
Do not brown the garlic. Add the tomatoes, soy sauce, broth and edamame to the pan. Bring the mixture to a boil, reduce the heat, and simmer for 3 to 4 minutes, or until the edamame are just cooked.
Divide among 6 serving plates. Serve hot, garnishedwith the cilantro.
Nutritional information (per serving):
Calories 128, fat 4 g, sat fat 4 g, cholesterol 30 mg, sodium 90 mg, carbohydrate 381 g, fibre 4 g, sugar 6 g, protein 7 g