I can't believe I'm actually growing food. This is such a fun hobby.

Hello! I loooove frozen edamame straight out from the bag but my mom is worried because she saw that they are not safe raw, but on the packaging it says "Pre-cooked" so is it safe to eat frozen or do I have to cook them? Here's the picture of the packaging and how i eat them, sorry it's not in English!

The core was braised with mustard, star anise, bean curd, garlic, bay leaf, thyme and black cardamom,

The leaves were stir fried with garlic, dried pickled mustard greens, pickled chili, scallion, sesame oil and black vinegar.

The leaves were delicious, like really REALLY good, but I didn’t like the core. It was bitter, too chewy and the seasoning didn’t penetrate. The leaves were like a blank canvas and absorbed so much flavor plus had a great texture.

I’ll do more research on how to cook the core.

Image is from Unsplash. I decided to just do it without a tutorial and I’m glad I challenged myself.

Ingredients

• ▢½ tablespoon olive oil
• ▢1 lb sugar snap peas, bottoms and tops trimmed (about 4 cups)
• ▢2 cloves garlic, smashed or grated
• ▢½ lemon, juice and zest
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon black pepper
• ▢½ cup feta cheese, crumbled

Instructions

• Heat olive oil in a large cast iron or heavy skillet over high heat. Add snap peas and cook, untouched to char, 2-3 minutes. Stir and cook until the snap peas are tender-crisp but still green, another 2 to 3 minutes, stirring.
• Add the garlic, season with salt and pepper and cook 1 minute more.
• Transfer to a shallow dish and top with lemon, zest and feta.

Nutrition

Serving: 3 /4 cup (generous), Calories: 115 kcal, Carbohydrates: 10 g, Protein: 5.5 g, Fat: 5.5 g, Saturated Fat: 2.5 g, Cholesterol: 16.5 mg, Sodium: 354 mg, Fiber: 3 g, Sugar: 4 g