From the San Francisco Chronicle's

Special Thanksgiving Food Section

Wednesday, November 16, 2005





Edamame with Sweet Chile Dipping Sauce


Active time: 5 minutes

Total time: 20 minutes




1 package frozen edamame (16-ounces), unshelled

1/4 cup sweet chile sauce (May Ploy Brand)

1 Tablespoon soy sauce

1 Tablespoon rice vinegar

1 Tablespoon peanut butter

1 Tablespoon brown sugar

1 Tablespoon kosher salt




Cook the edamame according to package directions. While the beans are cooking, combine the chile sauce, soy sauce, vinegar, peanut butter and brown sugar in a small bowl. Whisk until combined. Transfer to a small serving bowl.


When the edamame are finished cooking drain and let cool slightly. Toss with salt and serve with the dipping sauce.


Serves 8-10



PER SERVING: 45 calories, 2 g protein, 7 g carbohydrate, 1 g fat (0 g saturated), 0 cholesterol, 836 mg sodium, 1 g fiber.







2005 San Francisco Chronicle