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

857

Calories

27g

Protein

113g

Carbs

34g

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 serving

458cal

9gprotein

49gcarbs

25g

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

View Full Recipe Page

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

Cook40 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 serving

Similar Meals You Might Like

View all meals

Shrimp and Zucchini Stir-fry with Brown Rice

non_vegetariannut_free

chinese_american

Shrimp and Zucchini Stir-fry with Brown Rice

A light and flavorful dinner featuring tender shrimp and fresh zucchini in a savory garlic-ginger sauce, served with a side of steamed brown rice. Perfect for a healthy, low-fat, weight-loss-focused meal.

non_vegetariandairy_free

chinese_american

Pork and Broccoli Stir-fry with Rice

A quick and healthy dinner featuring tender lean pork and crisp broccoli in a savory garlic-ginger sauce, served with a side of steamed rice. Perfectly balanced for a weight-loss plan.

non_vegetariandairy_free

chinese_american

Beef and Vegetable Stir-fry with Rice

A quick and healthy lunch featuring lean beef and a colorful mix of vegetables in a savory, light sauce, served over a controlled portion of steamed rice. Perfect for a high-protein, low-fat weight loss meal.

non_vegetariandairy_free

chinese_american

Beef and Broccoli Stir-fry with Brown Rice

A quick and healthy lunch featuring tender strips of lean beef and crisp broccoli florets in a savory garlic-ginger sauce, served over a bed of wholesome brown rice.

20 min

541 cal

40gProtein

Beef and Pepper Stir-fry with Steamed Rice

non_vegetariandairy_free

chinese_american

Beef and Pepper Stir-fry with Steamed Rice

A quick and healthy weeknight dinner featuring tender beef strips and crisp bell peppers in a savory garlic-ginger sauce, served over a bed of wholesome brown rice.

non_vegetariandairy_free

chinese_american

Beef and Broccoli Stir-fry with Steamed Rice

A quick and healthy lunch featuring tender beef and crisp broccoli florets in a savory garlic-ginger sauce, served over a bed of fluffy steamed rice.

20 min

512 cal

40gProtein

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 856.5 calories and 27.21g 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 serving

261cal

5gprotein

53gcarbs

3gfat

Ingredients

1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)

Instructions

1
Prepare the rice
- Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
- For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
- In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
- Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
- Once boiling, immediately reduce the heat to the lowest possible setting.
- Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
- After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
- Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

View Full Recipe Page

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.

View Full Recipe Page

Recipes

60gCarbs

15gFat

2Recipes

Recipes

63gCarbs

10gFat

2Recipes