1 tablespoon oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 cup fresh corn kernels
3 tablespoons dry white wine or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt or to taste
Freshly ground pepper to taste
Cook edamame in boiling water for about 4 minutes and drain well. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften. Stir in corn, wine (or water) and edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately. Serves 6.
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