Corn and Edamame Sauté
Ingredients
- 2 ears of corn, shucked (about 2 cups)
- 8 ounces frozen shelled edamame, thawed and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 1-inch knob fresh ginger, peeled and minced
- 1 medium red bell pepper, diced
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed oil
- 2 teaspoons rice vinegar
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