Stir-fried Succotash With Edamame

By Martha Rose Shulman

Published September 8, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(125)
Comments
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While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

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Ingredients

Yield:Serves six

  • 1 tablespoon peanut or canola oil

  • 2 garlic cloves, crushed or sliced

  • 1 tablespoon minced ginger

  • 1 to 2 teaspoons minced jalapeño (to taste)

  • 1 large red bell pepper, cut in small dice

  • Kernels from 2 medium ears of corn

  • 2 medium zucchini or other green summer squash, cut in ¼-inch dice (about 3 cups)

  • 1 cup edamame, thawed if frozen

  • Salt to taste

  • ¼ teaspoon sugar

  • ½ cup chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 65 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 276 milligrams sodium; 3 grams protein; 3 grams sugar

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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Preparation

  1. 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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Ratings

5 out of 5
125 user ratings
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Comments

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.

Tracy

VERY easy, VERY healthy, and pretty tasty too. A little light on bold flavor. Next time, I would add more garlic and ginger and/or some red onion or scallions. Or the lime juice suggested by others. Or go a different way and try soy sauce. This time, I added a fair amount of black pepper and a single scallion. NOTE: I don't have a wok, so I cooked this in my largest frying pan.

Bea

This is my go to side with grilled chicken. So delicious and healthy, thank you for this recipe!

Barbara

I like this dish a lot, but I omitted the sugar. Best recipe to use fresh edamame from my farm share so far.

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