Our Family Recipes

4 servings

• 1 1/4 cup water
• 1 lb edamame, frozen shelled

• 1 Tbsp agave nectar (or maple syrup, but it’s a less neutral flavor)
• 1 Tbsp tahini
• 1 lime, grated zest and lime juice
• 3 Tbsp soy sauce or tamari
• 1 Tbsp sesame seeds, white or black, crushed
• 1 Tbsp sesame oil

• 1 Tbsp neutral oil
• 4 garlic cloves, chopped or sliced
• 2 serrano peppers, diced
• 1 bunch of scallions (about 6), thinly sliced

• 1/2 cup cilantro, roughly chopped
• 1 cup unsweetened shredded coconut

1. Add water to the pressure cooker and insert the steamer basket. Add the edamame and pressure cook on high for 1 minute, then quick release. Remove the basket from the pressure cooker and drain the water, then return the pot to the pressure cooker.
2. In a bowl, whisk the agave nectar, tahini, lime zest, lime juice, soy sauce, sesame seeds, and sesame oil. Set the dressing aside.
3. Add the neutral oil and select Sauté. When hot, add the garlic, serrano, and scallions for 2 minutes. Add the edamame and dressing and stir for 1 minute. Turn off the pressure cooker and pour into a serving bowl.
4. Add the cilantro and coconut then gently toss to combine. Serve warm or at room temperature.