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Ingredients
- 2 tsp. vegetable oil
- 1/2 cup chopped red bell pepper
- 1/4 chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups of fresh frozen shelled edamame
- 2 cups fresh or frozen corn kernels
- 3 tbs. white wine or vegetable pepper
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tbs. chopped fresh parsley
- 1 tbs. chopped fresh basil or 1 tsp. dried basil
Details
Preparation
Step 1
Heat oil in large nonstick skillet over medium heat; add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
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