Inspired by: Edamame side dish
- Pitta seasonJun – Sep in the north
Edamame, Corn & Ginger Stir-fry
- Serves
- 4
- Portion
- ≈120 g
- Time
- 12 min
- Texture
- Tender
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Edamame (shelled) | shelled | 250 g | 1250 g | |
| Sweet corn kernels | 1 cup | 150 g | 750 g | |
| Carrot | diced | 80 g | 400 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Ginger, fresh | 2 tsp | 8 g | 40 g | |
| Soy sauce / tamari (gluten-free) | 1½ tsp | 8 ml | 40 ml | |
| Lemon juice | 1 tsp | 5 ml | 25 ml |
Method
How to cook it
Step 1: Boil edamame 5 minutes until tender.
Step 2: Stir-fry ginger and carrot 2 minutes; add corn and edamame 3 minutes.
Step 3: Season with soy and lemon.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Appears in
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