Friday, 19 June 2015

Edamame (Cooked Fresh Soybeans).

Edamame (Cooked Fresh Soybeans) Recipe : Food Network:
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt

Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.

In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
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