Japan meets Turkey!
Many vegetable dishes are cooked with olive oil and onions in Turkey, and most of the Mediterranean countries like Italy, Greece, Spain, France and Lebanon.
You typically start with sauteing the onions in olive oil and you add a few other herbs and spices to it depending on the vegetable. Though I was not introduced to the taste of soy beans growing up, I got to like edamame after I came to California. This "Japan meets Turkey" recipe is from my dear friend Zinnur. It is a very simple, but tasty dish. You can serve it as a vegetable dish by itself or you can add it to salads, pasta or rice dishes to "spice them up".
- 1 12 oz. packages of frozen Edamame
- 1 medium onion chopped
- 3-4 green onions, chopped (optional)
- 1/4 cup extra virgin olive oil
- 1 cup hot water
- salt to taste
- Rinse and drain frozen edamame.
- Heat olive oil in a saucepan. Add chopped dry onions, saute them for a few minutes until golden brown.
- Add edamame, green onions (optional), hot water and salt to the pan. Cover, reduce heat to low after it starts boiling. Cook until beans are tender (about 10 minutes).
- Serve warm or at room temperature as a side dish.