Rachel Ray is a cooking genius.
2 TBSP canola oil
1 bag frozen edamame in shell, thawed and patted dry
4 garlic cloves, chopped
1 inch piece ginger root, grated
1/4 cup ponzu or tamari
1 TBSP honey
1 1/2 tsp sesame oil
2-3 TBSP sriacha
In a wok, heat the oil over high heat. Add the edamame and sear to brown the pods at the edges. Add the garlic and ginger and stir fry for one minute. Add the ponzu or tamari, honey, sriacha, and sesame oil. Toss to combine.
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