Edamame Gf Recipe

Name: Mosa Asian Bistros EDAMAME GF Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 cups cooked edamame (shelled); 8 oz boneless chicken breast (or extra-firm tofu for GF vegan); 3 oz cremini or white mushrooms, diced; 0.5 cups canned water chestnuts, drained and finely chopped; 4 each scallions, thinly sliced (white and green parts separated); 1 tsp fresh ginger, grated; 1 clove garlic, minced; 2 tbs low-sodium soy sauce (or tamari for gluten-free); 1 tbs rice wine vinegar; 1 tsp sesame oil; 1 tbs neutral oil for sautéing (canola, vegetable, or avocado); 1 tsp honey or maple syrup; 1 tsp toasted sesame seeds; 0.5 tsp crushed red pepper or sriracha (optional); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 8 each small chilled lettuce cups (butter lettuce or iceberg leaves separated and rinsed); 2 each extra scallion greens for garnish, thinly sliced; 2 each lime wedges (optional)

Inspired by Mosa Asian Bistro

Time30m

Serves4

sauteed chicken or tofu, diced mushrooms, water chestnuts, scallions, chilled lettuce cups

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Ingredients

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Filling

1 1/2 cups cooked edamame (shelled)

8 oz boneless chicken breast (or extra-firm tofu for GF vegan)

3 oz cremini or white mushrooms, diced

1/2 cups canned water chestnuts, drained and finely chopped

4 each scallions, thinly sliced (white and green parts separated)

1 tsp Fresh ginger, grated

1 clove Garlic, minced

Sauce & Seasoning

2 tbs low-sodium soy sauce (or tamari for gluten-free)

1 tbs rice wine vinegar

1 tsp Toasted sesame oil

1 tbs neutral oil for sautéing (canola, vegetable, or avocado)

1 tsp honey or maple syrup

1 tsp toasted sesame seeds

1/2 tsp crushed red pepper or sriracha (optional)

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Assembly

8 each small chilled lettuce cups (butter lettuce or iceberg leaves separated and rinsed)

2 each extra scallion greens for garnish, thinly sliced

2 each lime wedges (optional)

Method

Prep

If using chicken: pat chicken dry and cut into small 1/4" dice. If using tofu: press for 15–20 minutes, then cut into 1/4" dice. Rinse and drain shelled edamame if needed. Dice mushrooms and finely chop water chestnuts. Slice scallions, keeping whites and greens separate. Rinse and separate lettuce leaves; chill in refrigerator until assembly.

Cook Filling

Heat pan

Heat a large skillet or sauté pan over medium-high heat. Add neutral oil and swirl to coat.

Add the scallion whites to the hot pan and sauté 30 seconds until fragrant. Add grated ginger and minced garlic and cook 20–30 seconds, stirring constantly so they don't burn.

Add diced chicken (or tofu) to the pan in a single layer. Sear without moving for 1–2 minutes, then stir and continue cooking until chicken is cooked through (another 3–4 minutes) or tofu is golden on most sides (3–4 minutes). Season lightly with 1/8 tsp black pepper.

Add diced mushrooms and cook 2–3 minutes until they release moisture and begin to brown. Stir in the chopped water chestnuts and cooked edamame and cook 1–2 minutes to heat through.

Sauce & Finish

In a small bowl, whisk together soy sauce (or tamari), rice wine vinegar, sesame oil, honey (or maple), and crushed red pepper or sriracha if using.

Pour the sauce over the filling in the pan. Stir well to coat all ingredients and cook 1 minute to let the flavors meld. Taste and adjust seasoning with up to 1/4 tsp kosher salt if needed.

Remove pan from heat and stir in 1 tsp toasted sesame seeds and the sliced scallion greens. Let the filling cool slightly (3–5 minutes) so lettuce cups don't wilt.

Assemble & Serve

Spoon about 2 to 3 tablespoons of the warm filling into each chilled lettuce cup, arranging evenly to make 8 cups. Garnish with extra scallion greens and an additional sprinkle of sesame seeds.

Serve immediately with lime wedges on the side for squeezing over the cups.