Edamame Bean With Soy Vineger Sauce

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, edamame bean with soy vineger sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Edamame Bean With Soy Vineger Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Edamame Bean With Soy Vineger Sauce is something which I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few components. You can cook edamame bean with soy vineger sauce using 8 ingredients and 3 steps. Here is how you can achieve it.

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The ingredients needed to make Edamame Bean With Soy Vineger Sauce:
  1. Make ready sauce
  2. Get 1⁄2 cup light soy sauce
  3. Get 1 tbsp red wine vinger or any vineger
  4. Prepare 500 grams frozen edamame bean
  5. Take paste
  6. Take 1 tbsp fresh garlic paste
  7. Make ready 1 tbsp fresh ginger paste
  8. Make ready 1 tbsp fresh coriander paste

Edamame Bean With Soy Vineger Sauce Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, edamame bean with soy vineger sauce. For mine, I will make it a bit unique. Edamame Bean With Soy Vineger Sauce is one of the most well liked of recent trending meals in the world.

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Steps to make Edamame Bean With Soy Vineger Sauce:
  1. pound garlic , ginger and coriander to paste
  2. bring water to a boil then blanch frozen edamame in boiled water for 3 minute and drain
  3. MIX well sauce and toss with edamame and serve

For mine, I will make it a bit unique. Edamame Bean With Soy Vineger Sauce is one of the most well liked of recent trending meals in the world. Only cook for about two minutes, or until the beans are hot. In a small bowl, mix soy sauce with equal parts rice and white vinegar. A pinch of sugar will give it a really nice sweet taste to combat the spiciness of the edamame.

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