SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Bring a pot of salted water to boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
2. In a frying pan over medium heat, saute diced carrots and chopped onion in canola oil until tender, but not soft.
3. In a medium bowl, combine kung pao sauce, soy sauce, and red pepper flakes. Add edamame, carrots, and onion. Toss to coat. Serve warm. Makes 6 servings.