Edamame with Carrot and Salt

Name: Edamame with Carrot and Salt
Yield: 6
Ingredients: 2 1/4 cups of edamame (400 g); 1/2 cup of finely chopped onion (75 g); 1 cup of grated carrot (105 g); 2 tablespoons of well-chopped salted peanuts (160 g); 3 soup spoons of olive oil; 1 cup of chopped green scallion (75 g); 1 soup spoon of oregano; 1 teaspoon of salt; 1/4 teaspoon of thyme; 8 cups of water (1.9 liters)

1
2 1/4 cups of edamame (400 g)
2
1/2 cup of finely chopped onion (75 g)
3
1 cup of grated carrot (105 g)
4
2 tablespoons of well-chopped salted peanuts (160 g)
5
3 soup spoons of olive oil
6
1 cup of chopped green scallion (75 g)
7
1 soup spoon of oregano
8
1 teaspoon of salt
9
1/4 teaspoon of thyme
10
8 cups of water (1.9 liters)

Ingredients

1
2 1/4 cups of edamame (400 g)
2
1/2 cup of finely chopped onion (75 g)
3
1 cup of grated carrot (105 g)
4
2 tablespoons of well-chopped salted peanuts (160 g)
5
3 soup spoons of olive oil
6
1 cup of chopped green scallion (75 g)
7
1 soup spoon of oregano
8
1 teaspoon of salt
9
1/4 teaspoon of thyme
10
8 cups of water (1.9 liters)

Directions

1
The night before, place the edamame in a bowl, cover it with plenty of water, seal with plastic wrap and soak overnight
2
Drain the edamame and reserve
3
In a large skillet, over medium heat, sauté the onion, carrot, and peanuts in olive oil, stirring occasionally, until the onion is soft (about 5 minutes)
4
Add the reserved edamame, green scallion, oregano, salt, and thyme
5
Stir-fry over high heat for about 5 minutes
6
Add the water, stir well, and bring to a boil
7
Reduce the heat, cover the skillet with a small gap, and simmer, stirring occasionally, until the edamame is tender (about 2 hours and 30 minutes)
8
Transfer to a bowl and serve immediately
9
Calorie count: 365 per serving