If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a steamer basket set over a pan of simmering water, steam the squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add the green beans to the basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.
Step 2
In a 10-inch sauté pan, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add the chicken stock, and bring to a simmer. Add the corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
Step 3
Add the thyme with the steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with the parsley. Serve immediately.
