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Gingered Edamamae
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A picture of Gingered Edamamae.

Gingered Edamamae

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Tasty & Quick Side

Tasty & Quick Side

Read more

Gingered Edamamae

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Tasty & Quick Side

Tasty & Quick Side

Read more
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Ingredients

5 mins
2 servings
  • 1 cupfrozen and peeled edamamae
  • 1 tbspginger; minced
  • 1/3 cupdark sesame oil
  • 1 tbsptoasted sesame seeds
  • 1/2yellow onion
  • 1 bunchscallions; minced
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Steps

5 mins
  1. 1

    Marinate edamamae and onions in sesame oil for 1-4 hours. Heat a saute pan until warm, but not ripping hot. Saute until onions are caramelized. Add scallions and toss. Garnish with toasted sesame seeds.

  2. 2

    Variations; Garlic, shallots, butter, mirin, horseradish, parsley, wasabi

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ChefDoogles
ChefDoogles @ChefDoogles
on July 04, 2014 23:54
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Keywords

Yellow Onion Welsh Onion Ginger

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