Friday, February 7, 2014

Seasoned Edamames Agave Nectar Dip

I pretty much eye-balled this recipe and tried to imitate it from a restaurant back in Ohio. So here we go...let me try to do this from memory....

1 bag of edamame
1 T olive oil'
1/4 C white wine
1/2 t lemon pepper
1/2 t kosher salt
3 t minced garlic
red pepper flakes
agave nectar

In a wok over medium heat, add olive oil. Toss in edamame and stir around until warmed. Mix in white wine and keep stirring until heated through and evaporated. Toss in 1 t minced garlic and stir for about 30 seconds. Turn heat to low and sprinkle lemon pepper and kosher salt onto the edmame until well coated.

In small serving dishes, fill with agave nectar, add about 1/2-1 t minced garlic and 1/4 t-1/2 t red pepper flakes for each individual serving.

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