Radish and edamame sauté

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Makes

4 Servings

Radish and edamame sauté

John Cullen


Ingredients

  • 1 tbsp vegetable oil
  • 4 cups sliced radishes , about 2 bunches
  • 1 1/2 cups frozen shelled edamame
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • pepper , to taste

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 6 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 6 g,
  • Fibre
  • 5 g,
  • Sodium
  • 192 mg.