Ingredients

• 1  pound frozen shelled edamame (soybeans
• 2  carrots, diced
• 1/2  onion, chopped
• 2  tablespoons canola oil, Wesson
• 1/2  cup kung pao sauce, Dynasty
• 2  tablespoons low-sodium soy sauce, Kikkoman
• 1  teaspoon red pepper flakes, McCormick

Directions

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.