Sunday, November 24

Edamame, carrot, and potato

  • 2 cups edamame (毛豆; green soybeans out of the pod; available frozen in asian grocery stores)
  • 2-3 carrots
  • 1 medium potato
  • oil for frying
  • salt to taste
Cut the carrots and potato into small cubes no large than ¼ inch.
Pour a little oil into a frying pan, dump in the cubed carrots and potato, then add the edamame/soybeans. Cover, stirring occasionally (the potatoes may stick to the pan), and cook for 15 minutes or so. Salt to taste.

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