Warm Edamame Salad
The flavors and textures of this nutritional dish will make it part of your repertoire.
Epigenetics is the study of how our diets and lifestyles affect our lives today and the genes future generations inherit from us. In our quest to battle temptation and be liberated from bad choices this salad is an excellent option. Edamame (soy beans) are rich in protein, vitamin K, and folic acid.
1 Tablespoon canola oil
4 cups Agaricus bisporus "button mushrooms"
16 ounce package of frozen edamame
1 cup sugar snap peas
1 teaspoon fresh ginger
1/2 cup chopped red pepper
8 ounces water chestnuts
1/2 teaspoon hot sauce (higher heat is good)
1 tablespoon sesame seeds
2 teaspoons rice vinegar
Thaw the frozen edamame.
Gently wash and slice the mushrooms.
Slice the sugar snap peas in half.
Use a vegetable peeler to remove a small section of skin from the ginger root. Then mince the ginger.
Wash and cut (discarding the ribs) the red pepper into strips.
Drain the chestnuts.
Toast the sesame seeds: Pre-heat a large frying pan to medium-heat. Pour the seeds into the pan. Occasionally shake the pan to keep the seeds evenly toasted. Pour out the seeds onto a dish when slightly darkened and fragrant.
Turn the heat up to medium-high and add 1/2 Tablespoon oil.
Place the mushrooms in the pan and cook until tender, about 7 minutes.
Place the mushrooms in a bowl when finished.
Add 1/2 tablespoon oil to the pan.
Place the edamame, snap peas, and ginger in the pan, stir for 3 to 5 minutes until tender.
Now is the time to add in the red pepper, chestnuts, hot sauce, and mushrooms and heat through until all ingredients are warm.
Sprinkle with salt and pepper.
Remove the pan from the burner, toss in the sesame seeds and rice vinegar.
Serve warm and enjoy with your favorite baked goods from Jesse Bluma at Pointe Viven.
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