Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

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  2 Tbs. mirin
  
  


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  1 Tbs. reduced-sodium soy sauce
  
  


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  Kosher salt
  
  


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  1 Tbs. peanut oil
  
  


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  5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  
  


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  1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  
  


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  1 Tbs. minced garlic
  
  


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  1 Tbs. minced fresh ginger
  
  


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  2/3 cup shelled edamame (thawed, if using frozen)
  
  


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  1 tsp. toasted sesame seeds
  
  

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

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  2 cups frozen shelled edamame, cooked according to package directions
  
  


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  1 cup silken tofu, drained
  
  


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  1/2 tsp. salt, plus more to taste
  
  


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  Pinch of white pepper, plus more to taste
  
  


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  1-1/2 tsp. ground cumin, plus more for garnish
  
  


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  3 cloves garlic, minced (about 1 Tbs.)
  
  


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  1/4 cup olive oil
  
  


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  1/3 cup fresh lemon juice, plus more to taste
  
  


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  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 
  
  2 cups frozen shelled edamame, cooked according to package directions
  
  


• 
  
  1 cup silken tofu, drained
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  Pinch of white pepper, plus more to taste
  
  


• 
  
  1-1/2 tsp. ground cumin, plus more for garnish
  
  


• 
  
  3 cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/3 cup fresh lemon juice, plus more to taste
  
  


• 
  
  
  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.