Edamame?

I have heard that these are really healthy and bought some frozen ones that are preshelled. Anybody know where to get fresh ones, and anyone have some good ideas for cooking them? Or any other suggestions? Wendy

You should be able to get fresh ones in the produce section of an asian market. I've seen them there when picking up sushi supplies. Can't help with recipes, though.

Thank you Erynn. Wendy

Some Lean Cuisine lunches now have Edamame in them. I had never heard of them but they don't taste bad.

Thank you Ann. Wendy

Have you checked Whole Foods or Papa Joes? I would second the suggestion to get them at an Asian market. As far as recipes. I hear a lot of people bake them in the oven with various spices and eat them like chips. I'm thinking they would also be good in stir fry. A friend of the family makes this sauce (and I think it's sold locally) Paula & Randy. They have two flavors both of which are fat free. I love it.

Thank you Julie. Wendy

Fresh edamame are kind of like peas......the frozen are pretty much the same in quality and taste and are cheaper and easier to handle. BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS 1/2 cup coarsely chopped walnuts 4 tablespoons tamari soy sauce* or low-sodium soy sauce 2 skinless boneless chicken breast halves, thinly sliced crosswise 1 teaspoon honey (I used the "fake" sf honey from Meijer) 4 teaspoons oriental sesame oil 4 teaspoons minced fresh ginger 3 garlic cloves, minced 1 1/2 cups short-grain brown rice, cooked according to package directions, cooled 2 cups shelled cooked edamame beans (from about 26 ounces of pods) 2/3 cup chopped green onions Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.) Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes. Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts. Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg Makes 6 servings.

Thanks alot Brenda, this sounds delicious. Wendy