Best 3 Edamame In Kung Pao Sauce Recipes
Edamame in kung pao sauce is a delicious and easy-to-make appetizer or side dish. It is a great way to enjoy edamame, which is a type of green soybean. Kung pao sauce is a savory and slightly spicy sauce that originated in China. It is made with a variety of ingredients, including soy sauce, vinegar, sugar, and chili pepper. When combined with edamame, these flavors create a dish that is both flavorful and satisfying. The best recipe for edamame in kung pao sauce will depend on your personal preferences, but there are a few key ingredients that are essential to creating a successful dish.
Check out the recipes below so you can choose the best recipe for yourself!
EDAMAME WITH XO SAUCE
Steps:
- For the XO Sauce:
- Drain scallops and shrimp, process both separately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well.
- This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen.
- For the Edamame:
- In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately.
EDAMAME IN KUNG PAO SAUCE
I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.
Provided by nemokitty
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
- In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
- In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.
EDAMAME IN KUNG PAO SAUCE
Steps:
- Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
- In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
- In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve.
Tips:
- Choose fresh edamame: Look for pods that are plump and bright green. Avoid pods that are yellowed or have brown spots.
- Prepare the edamame properly: Before cooking, remove the edamame from the pods. You can do this by pinching the seam of the pod and pulling it open. Once the pods are open, use your fingers to pop the edamame out.
- Use a variety of vegetables: In addition to edamame, you can add other vegetables to your kung pao sauce, such as bell peppers, carrots, and snow peas. This will make your dish more colorful and nutritious.
- Don't overcook the edamame: Edamame should be cooked until it is tender but still slightly crunchy. Overcooked edamame will be mushy and bland.
- Serve immediately: Kung pao sauce is best served immediately after it is made. This will ensure that the vegetables are still crisp and the sauce is hot and flavorful.
Conclusion:
Kung pao sauce is a delicious and versatile sauce that can be used to make a variety of dishes, including kung pao chicken, kung pao shrimp, and kung pao edamame. The sauce is made with a combination of soy sauce, vinegar, sugar, and chili peppers, and it has a sweet, sour, and spicy flavor. If you are looking for a new and exciting way to cook edamame, try making kung pao edamame. This dish is easy to make and can be enjoyed by people of all ages.
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