I recently had the privilege of joining my husband on a business trip to Las Vegas. When I travel, I search out good restaurants, and usually find some inspiration in each one. On this particular trip, we wandered into Beijing Noodle No. 9 in CaesarsPalace. What a treasure! We ended up eating there several times. On our first visit, we ordered what we thought would be standard edamame. When they delivered this beautiful dish of edamame accompanied with sauteed bok choy, we were delighted and inspired all at the same time. My brain immediately started thinking about how I could share this healthy and nutritious food with all of you.
Just in case any of you are wandering what edamame is, here you go. Edamame are young soybeans, usually still in their pods. Because the beans are young when they are picked, they are soft and edible. There has been much controversy lately regarding the quality and production of soybeans. I recommend purchasing ones that are non-GMO(genetically modified organisms) and organic, as I feel these are the highest quality. There are many health benefits of soybeans, but I feel the most important is the high protein source. Vegetarians eat soybeans many different ways to increase their protein intake. Give this recipe a try if you aren’t accustomed to having soybeans in your meal planning. Let me know what you think.
Baby Bok Choy & Edamame
1 bunch baby bok choy – chopped
1 cup frozen edamame – shelled
1 large clove fresh garlic – chopped
2 TBSP coconut oil
1 TBSP tamari
In a large sauté pan, heat coconut oil on medium heat. Add the garlic and edamame and gently sauté for about 5 minutes. Add the baby bok choy and sauté another few minutes, just until the bok choy begins to wilt. Do not overcook. Add in the tamari and toss to coat. Enjoy!