By Kelly Bogard
Each week, I strive to bring you new recipes that represent the Lone Star State. From southern favorites to Texas-grown ingredients, it’s always an adventure. This week is no exception.
I stepped outside my comfort zone of southern style cooking to bring you something with an Asian flare. But with a Texas spin. Because this recipe wouldn’t be possible without this Texas-grown vegetable.
For Edamame, you will need…
4 c. soybeans, fresh or frozen
2 tsp. sesame oil
2 tsp. garlic, minced
1 tsp. ginger, grated
1/2 tsp. coarse sea salt
Soybeans are growing in popularity in Texas. And they can be made into all kinds of things, not just yummy appetizers. Don’t believe me? Check out Jessica’s Transformation Tuesday blog all about them.
Start by boiling your bean pods in water, just covering them, for about 5 minutes. This will make them more tender and easier to open for eating.
Flash cool the pods in ice water.
Set the pods out on towels to dry. While the beans are drying, heat the sesame oil in a large pan. Add the garlic and ginger to brown.
Stir in the soybeans and season with salt. Fry everything in the pan until the beans have sear marks. This usually takes 5 to 10 minutes, depending on how hot the pan is. Just be sure to stir so everything gets browned evenly.
I like to serve these warm with a spare plate to hold the empty pods, since you don’t eat that part. But sucking the beans out of the pod is the way to get all of the flavors together. I hope you like this little trip to the Orient by way of this amazing Texas crop. From all of us at Texas Table Top, enjoy!