Edamame has been a relatively unknown ingredient outside of Japanese cuisine until recent times. It is now readily available frozen and is growing in popularity among health food circles. The kernels has a crisp texture and a slight buttery and nutty flavor.
I like it in salads and stir-fries. It needs very little cooking and combines well with chicken and carrots.
1 tbsp soy sauce
1 tsp corn starch
¼ tsp pepper
1 tsp sesame oil
Add marinade ingredients to chicken. Mix well and leave to marinade for 30 minutes.
Heat oil in a pan. Sauté ginger and garlic till fragrant. Add chicken and stir fry. When chicken turns opaque, add edamame and carrots. Season with salt. Add ¼ cup water and stir till chicken is cooked through and sauce is thick.
Ro-Ri San likes it in his bento