Radish and edamame sauté
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, about 2 bunches
1 1/2 cups
, to taste
Heat a large, preferably non-stick, frying pan over medium. Add 1 tbsp vegetable oil, then 4 cups sliced radishes (about 2 bunches) and cook until almost tender, 3 to 4 min. Add 11/2 cups frozen shelled edamame, 2 tbsp each honey and lemon juice, 1 tbsp lemon zest and 1/4 tsp salt. Season with fresh pepper. Stir and continue cooking until edamame is hot, about 2 more min.