Stir-fried Succotash With Edamame
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- 1tablespoon peanut or canola oil
- 2garlic cloves, crushed or sliced
- 1tablespoon minced ginger
- 1 to 2teaspoons minced jalapeño (to taste)
- 1large red bell pepper, cut in small dice
- Kernels from 2 medium ears of corn
- 2medium zucchini or other green summer squash, cut in ¼-inch dice (about 3 cups)
- 1cup edamame, thawed if frozen
- Salt to taste
- ¼teaspoon sugar
- ½cup chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
65 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
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Private Notes
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Cooking Notes
Erin
Very yummy. I added sesame oil and white pepper, otherwise followed exactly.
Natalie
This is going into my regular “salad’ rotation. Adding some lime juice and finishing salt flakes really took it to another level. I ate the leftovers cold and they were fantastic. This makes a fabulous side dish.
Rusty
Finish with some lime juice. Delicious!
Marie Gerard
Fabulous recipe. I used yellow squash instead of zucchini, green beans instead of edamame, red onion in place of ginger, basil instead of cilantro and added cherry tomatoes and a few grates of parmesan
Katarina
Did it with Shitake mushrooms instead of peppers because that is what I had. It was DELICIOUS. The jalapeño gave it a nice punchiness.
patty
delicious
Es
Very nice and easy side dish. I had shelled edamame in the freezer and all the other vegetables were very fresh. Added the sesame oil at the table as readers recommended and used basil instead of cilantro.
Jacob
Nice recipe that comes together incredibly fast once everything is chopped up. This is a bright and refreshing side dish!
Elizabeth
I followed the recipe exactly and then mixed it with white rice and seitan chorizo. Turned out wonderful!
Anthony
Really liked it. I ramped you the ginger x 2 and the garlic x 1.5.
Mary S
I did a mash-up of this with the recipe calling for okra, using okra from my garden. Definitely a keeper.
srobs
A favorite recipe to serve with fish. Last time I went with what I had and made it with frozen corn, frozen edamame, and no squash. Still absolutely delicious.
Linnette
Have been making a version of this for years- I add rice and call it fried rice succotash. I usually add diced red onion. And I grow and freeze both corn and edamame as well as peppers, so it becomes an easy one pot supper in the winter. Uses up leftover rice as well.
Fei
It was very good, as written, but when I reheated leftovers,I boosted the flavor by reducing the salt and sugar slightly and added about 1/2 tablespoon of oyster sauce. Delicious.
Ellen
Loved this! Followed Erin's advice and added a splash of sesame oil. It really added a nice touch. Will be making this over and over again. So healthy.
Erin
Very yummy. I added sesame oil and white pepper, otherwise followed exactly.
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