When Molly was a little squirt, she called edamame, "eat my mommy". Adorable and charming mispronunication, but sometimes I wondered....? I mean she's cute and all, but once she kept ants in a little wrist purse on her tiny little arm and when they would eventually die, she would just leave them in there. Quite the collection.
Anyway, I just read a wonderful recipe in Sunset, submitted by an equally wonderful cook, Roxanne Chan. She is not only a prolific and amazing cook, she is most gracious. There couldn't be a better representation of someone doing what they love with talent and style but also with quiet and humble dignity. I admire what she has done very much. And I LOVE this recipe! She was, of course, gracious enough to let me post this, so thank you Roxanne!
Roxanne Chan's Edamame Salad
Prep time: 20 minutes
2 tbsp. sesame oil
1 tbsp. rice vinegar
2 tsp soy sauce
1/2 tsp. Asian chili garlic sauce
1 lb. shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside.
In a large bowl, combine edamame, green onions, mint, and almonds. Toss with the dressing to coat.
Serve, and "eat your mommy"!