Garlic Parmesan Edamame

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(1) 16 ounce package frozen edamame in shell

1/2 cup extra-virgin olive oil

4 cloves garlic, minced

1/2 cup Italian-seasoned bread crumbs

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

Salt and pepper to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways. I have a microwave steamer that I use or simply add the edamame to a ziploc bag with about a tablespoon of water, sealing it, leaving a small opening for steam to escape then heating it on high for 2 minutes.) Drain and set aside.

Another steaming trick is to boil a large pot of water and set a metal colander on top with the edamame in the colander. The steam will warm the edamame.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add the edamame and toss for a few seconds. Add the garlic and oil then saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, oregano, onion powder, salt and pepper. Toss until well coated. Serve immediately.

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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