Ingredients:
1 ½ tsp canola oil
½ C chopped onion
2 garlic cloves, minced
1 tsp grated, peeled fresh ginger
¾ C water
1 ½ C frozen shelled edamame
½ lb fresh shiitake mushrooms (stems discarded), sliced
1 Tbsp soy sauce
Directions:
- Heat the oil in a large nonstick skillet over medium high heat. Add the onion, garlic and ginger, cook stirring frequently until softened, about 2 minutes. Add the water and cook, stirring to scrape the brown bits from the skillet. Add the edamame; reduce the heat and simmer, covered, 2 minutes. Add the mushrooms and cook, uncovered, stirring frequently, until the mushrooms and edamame are tender, about 6 minutes
- Remove the skillet from the heat. Stir in the soy sauce and serve at once
Per Serving: 2 WW points (3/4 cup per serving)
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