Asian Corn and Edamame Salad 亞洲玉米毛豆沙拉－一道有益腸道、血糖和膽固醇的夏季清淡菜餚

Ingredients (3 servings):

1½ cups organic yellow corn kernels (fresh or frozen)

1 cup organic edamame (shelled, cooked)

½ cup purple onion, finely chopped

½ cup red bell pepper, diced

1 tbs sesame oil

1 tbs rice vinegar

1 tbs low sodium soy sauce

½ tsp monk fruit syrup (optional for light sweetness)

Salt and black pepper, to taste

Directions:

1. Sauté Aromatics – In a non-stick skillet, heat sesame oil over medium heat. Add purple onion and cook for 2–3 minutes until slightly softened.

2. Add Veggies – Stir in red bell pepper, corn, and edamame. Cook for 4–5 minutes, stirring occasionally, until veggies are tender but still vibrant.

3. Season – Add rice vinegar, tamari sauce, and monk fruit syrup (if using). Mix well to combine. Season with salt and pepper to taste.

4. Simmer Lightly – Let cook for another 2–3 minutes, allowing flavors to meld. Remove from heat.

5. Serve Warm or Cold – Can be enjoyed immediately or chilled as a refreshing side.

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材料 (3份):

1.5 杯有機黃玉米粒 (新鮮或冷凍)

1 杯有機毛豆 (去殼, 煮熟)

½ 杯紫洋蔥, 切碎

½ 杯紅甜椒, 切丁

1 大匙芝麻油

1 大匙米醋

1 大匙低鈉醬油

½ 茶匙羅漢果糖漿 (可選, 可增加甜味)

鹽和黑胡椒粉, 適量

做法：

1. 炒香料: 在不沾鍋中, 以中火加熱芝麻油。加入紫洋蔥, 炒 2-3 分鐘, 直到略微變軟。

2. 加入蔬菜: 加入紅甜椒, 玉米和毛豆。翻炒 4-5 分鐘, 偶爾攪拌, 直到蔬菜變軟但仍保持鮮亮。

3. 調味: 加入米醋, 醬油和羅漢果糖漿 (如有使用）。充分攪拌, 用鹽和胡椒調味。

4. 小火慢燉: 再煮2-3分鐘, 讓味道融合, 關火。

5. 冷熱皆宜, 可立即享用, 也可冷藏後作為清爽小食。