Edamame Stir Fry

• 1 cup edamame
• 2 cups low sodium vegetable broth
• 2 medium garlic
• 1 medium summer squash, diced
• 1/2 medium red pepper, diced
• 1/4 cup onion, diced
• 1/2 cup frozen corn
• 1 tablespoon green chili pepper, from a can, drained & diced
• 4 teaspoons lemon juice
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/16 teaspoon pepper
• 1 cup red cabbage, thinly sliced

1. In a large saucepan, combine the edamame and vegetable broth.
2. Bring to a boil over high heat.
3. Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
4. Drain well.
5. Heat a medium skillet over medium-low heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.).
6. Return the skillet to the heat and cook the garlic for 30 seconds. Stir in the squash, bell pepper, onion, and corn.
7. Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
8. Stir in the edamame and remaining ingredients except the cabbage.
9. Cook for 1 to 2 minutes, or until the mixture is warmed through.
10. To serve, spoon the mixture into serving bowls and garnish with the cabbage.

edamame, vegetable broth, garlic, summer, red pepper, onion, frozen corn, green chili pepper, lemon juice, ground coriander, ground ginger, salt, pepper, red cabbage

Taken from www.food.com/recipe/edamame-stir-fry-304316 (may not work)