“From Low Fat Low Cholesterol Cookbook. I have not tried yet, but thought it sounded good.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the edamame and vegetable broth.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
  4. Drain well.
  5. Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
  6. Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
  7. Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
  8. Stir in the edamame and remaining ingredients except the cabbage.
  9. Cook for 1 to 2 minutes, or until the mixture is warmed through.
  10. To serve, spoon the mixture into serving bowls and garnish with the cabbage.

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