Ingredients

1 pound frozen, shelled edamame (green soy beans)
2 tablespoons canola oil
1/2 cup diced carrots
1/2 onion, chopped
1/2 cup prepared kung pao sauce
2 tablespoons low-sodium soy sauce
1 teaspoon red pepper flakes

Instructions

Bring a pot of salted water to
a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set
aside.

In a frying pan over medium heat add the oil and cook the carrots and onions until tender,

but not soft.

In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in
edamame, carrots, and onions. Toss until vegetables are coated. Serve.