RECIPES FOR HEALTH Stir-fried Succotash With Edamame

[herbsandhelpers]

RECIPES FOR HEALTH
Stir-fried Succotash With Edamame

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.

Ingredients

1 tablespoon peanut or canola oil

2 garlic cloves, crushed or sliced

1 tablespoon minced ginger

1 to 2 teaspoons minced jalapeño (to taste)

1 large red bell pepper, cut in small dice

Kernels from 2 medium ears of corn

2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)

1 cup edamame, thawed if frozen

Salt to taste

1/4 teaspoon sugar

1/2 cup chopped cilantro

Method

1. Heat 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.

Yield: Serves six.

Nutritional information per serving: 105 calories; 4 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 9 grams carbohydrates; 3 grams dietary fiber; 14 milligrams sodium (does not include salt added during cooking); 6 grams protein

Recipe by Martha Rose Shulman