Ingredients
1
pound frozen edamame
1
can (8 oz) water chestnuts (whole or sliced), drained
1
can (15 oz) whole kernel corn, drained
10
baby carrots, washed and sliced
2
garlic cloves, chopped
1
teaspoon olive oil
Salt and pepper to taste*
Preparation
Bring 8 cups of water to a boil in a large saucepan. Add the frozen edamame. Allow the water to return to a boil - approximately 3 to 5 minutes. Cook for an additional 5 minutes. Drain and rinse the edamame. The beans pop easily out of the pods, which are not eaten. Remove the beans from the pods and put aside.
In the meantime, sauté the garlic in olive oil. Then add carrots, corn, water chestnuts, and edamame. Add salt and pepper to taste while veggies simmer for about 5-7 minutes (add a splash of water to help steam).
