Sauteed Edamame Beans with Corn and Bacon
Votes: 4
Time: 20 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
Sauteed Edamame Beans with Corn and Bacon - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup (180 g) frozen soybeans edamame, defrost
- 1/2 cup corn
- 1/4 cup finely diced red bell pepper
- 1/2 cup chopped red onion
- 1 teaspoon crushed garlic
- 2 tbsp dark sesame oil
- 2 thin (50 g) slices smoked bacon, cut into strips (preferably bacon smoked on apple sawdust)
- 1/2 tsp coarse salt
- 1/8 tsp freshly ground white allspice (clove) pepper
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Recipes with similar ingredients: edamame beans, bacon, corn, sweet pepper, allspice, red onion, garlic
Cooking the dish according to the recipe:
- Heat the sesame oil in a saucepan over medium heat. Cover and sauté the onion and garlic until softened, about 2 minutes. Add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes.
- Add the edamame beans, corn, and bell pepper and cook, uncovered, shaking vigorously, for 2-3 minutes. Season with salt and pepper. Serve the edamame beans with corn and bacon hot.
Recipe author - Debbie Lee (Debbie Lee) Restaurant Consultant
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