Sweet and Sour Edamame (Soy Beans)

I try to only make a soy-based meal once a week at the most.  Even though there are no firm studies out there that link the phyto-estrogen and its effects on boys/men, I still think balance is the best approach to what we eat, and with that in mind, I do my best to not be too heavy on any one protein.

With that in mind, here is an easy recipe that is a different and delicious way to eat soy instead of tofu!

It was extremely quick to prepare, which made me love it even more.  Evan even told me it was his new favorite meal.  He had a second bowl, and opted for this dish when it came time for Sunday-night leftovers!

Sweet and Sour Edemame
serves 4

Sauce:

• 1 T cornstarch or flour
• 1/4 packed brown sugar
• 1/4 t powdered ginger
• 2 T soy sauce or tamari
• 1/4 c apple cider vinegar
• 1/2 c pineapple juice

Stirfry:

• 1 lg bell pepper, cut into one inch chunks
• 1 lg onion, sliced
• 1 1/2 c chopped carrots
• 2 c (12 oz) soybeans -- frozen worked really well.  I get a shelled/cooked bag from Trader Joes
• 1 can pineapple chunks (drained)
• 3 cups cooked brown rice

-- Make your rice first!  (or have it premade if you want this to come together in less than 20 minutes!)

-- Mix the sauce ingredients and set aside

-- Saute the bell pepper and onion and carrot in a large skillet or wok 10 minutes

-- Add soybeans/edamame and pineapple and cook for another 5 minutes

-- Add the sauce and let boil for 2 minutes

-- Serve over rice and drizzle more sauce on top, or simply mix it all together!