Edamame Stir-Fry

Photo: flickr user B*2

Ingredients

2 tablespoons oil

2 garlic cloves crushed

cup frozen shelled edamame

cup snow peas stem-ends trimmed,

strings removed

2 cups nappa cabbage in 3" by 2" strips

2 tablespoons water or chicken stock

cup vegetarian oyster sauce

(or regular oyster sauce)

2 tablespoons soy sauce

1 dsh freshly-ground white pepper

Cooked white or brown rice for serving

Preparation

Heat a skillet over high heat and add the oil. Wait until a wisp of white smoke appears, then add the garlic and cook, stirring, until light brown, about 20 seconds.

Stir in the edamame, snow peas and cabbage and reduce the heat to medium. Add the water or chicken stock and cook, covered, for 30 seconds.

Stir in the oyster sauce and soy sauce, making sure to coat all the vegetables well, and cook for about 30 seconds. Once the vegetables are cooked through but still crisp, 4 to 5 minutes, add the white pepper. Taste and adjust the seasonings if necessary. Serve it with rice.

This recipe yields 2 servings.

Comments: You may add a handful of cooked shrimp or scallops, if desired.

Specialty markets and well-stocked supermarkets sell edamame (soybeans) in the frozen food aisle. Usually the soybeans are in the pod, to be steamed or boiled before serving. Look for shelled edamame, if you can find them, to save time. But if you can't, it doesn't take long to pop the beans from the pods.