You are here: Home » Recipes » Gingered Edamame with Fire-Roasted Tomatoes Gingered Edamame with Fire-Roasted Tomatoes Recipe by Our Cookbook Collection Yield 6 servings This protein-packed vegetable dish pairs perfectly with a lean cut of beef, like a petite filet. Once the chopping is done, the cooking takes just minutes. PrintEmail Ingredients 1 tablespoon olive oil1 cup finely chopped yellow onion2 tablespoons peeled and finely chopped fresh ginger1 tablespoon minced garlic1 (14-ounce) can fire-roasted tomatoes (such as Hunt's or Muir Glen)2 tablespoons low-sodium soy sauce1 to 4 cup vegetable or chicken broth2 cups shelled edamame3 tablespoons chopped fresh cilantro (optional) Instructions Heat oil in a large saute pan over medium heat. Add onion and cook, stirring, until soft and translucent, about 6 minutes. Add ginger and cook, stirring, 1 minute longer. Add garlic and cook, stirring, 1 minute more. Do not brown garlic. Add tomatoes, soy sauce, broth and edamame. Bring to a boil, reduce heat, and simmer 5 minutes. Garnish with cilantro, if desired. Recipe adapted from Prevention Positively Ageless A 28-Day Plan for a Younger Slimmer, Sexier You © 2007 by Cheryl Forberg. Permission granted by Rodale, Inc., Emmaus, PA 18098.