You must be thinking that I’m in a cool food mood these days. Indeed, we’ve had an unusually warm summer in Santa Cruz, though punctuated with the expected foggy mornings. But that aside, summer always begs easy breezy recipes that you can have sitting in the fridge, right? That way, you can pull them out for a nutty nibble, or to add to something else.
This Chinese cold edamame dish is an old one, based on a recipe that used lima beans that I found in Irene Kuo’s classic, The Key to Chinese Cooking. I’ve made them with frozen limas and favas but the edamame is extra nice. Plus, they don’t mush during cooking.