Source: NC State University
This succotash would make for a great appetizer or small plate. See and taste the colors of the rainbow.
4 lb. 3 oz. thawed edamame
1 1/2 gal. 3 cups water
1 tbsp. 1/2 tsp. sliced jalapeno pepper
1 1/4 tsp. chopped garlic in water
5/8 tsp. ginger puree
1 3/4 oz. diced yellow onion
1 2/3 tbsp. lime juice
3/8 tsp. vegetable base
1/4 cup 1 tbsp. sesame oil
1/4 cup 2 2/3 tbsp. olive oil
2 lb. 4 1/2 oz. thawed corn
8 1/4 oz. diced red pepper
9 1/4 oz. dried cranberries
10 oz. drained mushroom stems and pieces
1/8 tsp. salt
1/8 tsp. ground white pepper
- Bring water to boil and cook edamame for 8 minutes. Drain, shock in ice water, drain and hold cold.
- Make dressing by pureeing in food processor the jalapeno, garlic, ginger, onion, lime juice, vegetable base, rice wine vinegar and sesame oil.
- Mix cold edamame with corn, red peppers, cranberries, mushrooms and dressing. Season with salt and pepper.
- Place in a 200 pan, wrap with plastic and foil, steam until hot.