Edamame   or  Maodou  
In Japan: 枝 / eda / "branch or stem" + 豆 / mame / "bean" documented in the year 1275 
In China: 毛 / mao  "fur" + 豆 / dou / "bean" cultivated some 7000 years ago 

It is a (gluten-free) soybean which is high in protein, may lower cholesterol, does not raise blood sugar, rich in vitamins and minerals, and may reduce the risk of several age- and lifestyle-related conditions.

枝豆のおかず 
/edamame no okazu/

毛豆配菜 
/máodòu pèi cài/

 
plant 

 
bean

Serves 4

2 Tbs. (30 ml) olive oil
2 organic leeks or 1 bunch of scallions, white and pale green parts, thinly sliced
1/4 cup (60 ml) organic vegetable stock
2 cups (260 g) each organic: asparagus (cut into bite size pieces) and edamame (out of the shell)
1/4 cup (30 g) minced organic chives
1 tsp. (5 g) organic lemon zest
1 Tbs. (15 ml) organic lemon juice

~Japanese and Chinese numbers~

一. Heat the oil in a pot over medium-high heat until shimmering.

二. Sauté the leeks/scallions 5-7 minutes.

三. Add the stock, edamame, and asparagus. Cook a minute or two.

四. Remove and season with chives, lemon zest, and juice.

いただきます
/itadakimasu/
lit. I will humbly accept it

开吃
/kāi chī/
lit. start eating




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