Name: Steamed Edamame with Sea Salt
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 lb Frozen Edamame in Pods; 2 cup Water (for steaming); 1 tsp Flaky Sea Salt (or to taste)

Popularity

2.5

Tangy General Tso's cauliflower with fiber-rich brown rice and edamame. A gut-friendly, energy-giving meal!

Nutrition per Serving

861

Calories

28g

Protein

113g

Carbs

35g

Fat

Recipes in this Meal

1. General Tso's Cauliflower

Crispy, battered cauliflower florets tossed in a sticky, sweet, and spicy sauce. A fantastic vegetarian version of the Chinese-American takeout classic that's surprisingly easy to make at home.

Prep15 min

Cook20 min

Servings4

Serving size: 1.5 cups

463cal

9gprotein

49gcarbs

26g

Ingredients

1 pcs cauliflower (medium head, about 800g)
0.75 cup all-purpose flour
0.25 cup cornstarch
0.5 tsp salt (for the batter)
0.25 tsp black pepper powder
1 cup water (for the batter)
3 cup vegetable oil (for deep frying)
1 tbsp sesame oil
1 inch ginger (finely minced)
4 pcs

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2. Brown Rice

A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.

Prep5 min

Cook45 min

Soak30 min

3. Steamed Edamame with Sea Salt

A classic Japanese appetizer featuring tender, vibrant green edamame pods steamed to perfection and finished with a sprinkle of flaky sea salt. This healthy, protein-packed snack is incredibly simple and ready in under 10 minutes.

Prep2 min

Cook6 min

Servings4

Serving size: 1 cup

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About General Tso's Cauliflower, Brown Rice and Steamed Edamame with Sea Salt

Tangy General Tso's cauliflower with fiber-rich brown rice and edamame. A gut-friendly, energy-giving meal!

This chinese_american dish is perfect for dinner. With 861.27 calories and 27.5g of protein per serving, it's a nutritious choice for your meal plan.

fat

garlic

(cloves, finely minced)

4 pcs dried red chilies (broken in half)

0.25 cup soy sauce (low sodium recommended)

2 tbsp rice vinegar

2 tbsp hoisin sauce

3 tbsp brown sugar (packed)

2 pcs scallions (chopped, for garnish)

1 tbsp toasted sesame seeds (for garnish)

Instructions

1
Prepare the cauliflower and batter. Wash the cauliflower and cut it into bite-sized florets. Pat them completely dry. In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, salt, and pepper. Gradually whisk in 1 cup of water until you have a smooth, pancake-like batter. It should be thick enough to coat the florets but not clumpy.
2
Fry the cauliflower until golden and crispy. Heat 3 cups of oil in a wok or deep pan to 350°F (175°C). Dip each cauliflower floret into the batter, letting any excess drip off. Carefully place the battered florets into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon to remove the cauliflower and drain on a wire rack or paper towels.
3
Prepare the General Tso's sauce. In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and brown sugar. In a separate small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of cold water to create a slurry.
4
Combine the sauce and cauliflower. Heat the sesame oil in a clean wok or large skillet over medium-high heat. Add the minced ginger, garlic, and broken dried red chilies. Stir-fry for about 30 seconds until fragrant. Pour the soy sauce mixture into the wok and bring it to a simmer. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat, add the crispy fried cauliflower to the wok, and toss gently to coat every piece with the sauce.
5
Garnish with chopped scallions and toasted sesame seeds, and serve immediately while it's still crispy.

Servings

Serving size: 1 cup

261cal

5gprotein

53gcarbs

3gfat

Ingredients

1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
3.75 cup Water (For cooking the rice)
0.75 tsp Salt (Adjust to taste)
1 tsp Vegetable Oil (Optional, helps prevent sticking and adds flavor)

Instructions

1
Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.
3
Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.
4
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.
5
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.
6
Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.

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137cal

13gprotein

11gcarbs

6gfat

Ingredients

1 lb Frozen Edamame in Pods
2 cup Water (for steaming)
1 tsp Flaky Sea Salt (or to taste)

Instructions

1
Prepare the Steamer
- Pour 1-2 inches of water into a medium-sized pot.
- Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
- Bring the water to a rapid boil over high heat.
2
Steam the Edamame
- Carefully add the frozen edamame pods directly into the steamer basket, arranging them in a relatively even layer.
- Cover the pot with a tight-fitting lid and steam for 5-7 minutes.
- The edamame are done when the pods are a vibrant bright green and the beans inside are tender with a slight bite (al dente).
3
Season and Serve
- Turn off the heat and use tongs to carefully transfer the hot edamame to a serving bowl.
- Immediately sprinkle generously with the flaky sea salt and toss gently to coat all the pods.
- Serve warm, with a separate empty bowl on the side for the discarded pods.

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Carbs

80gFat

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