Shanghai Succotash

Name: Shanghai Succotash
Ingredients: 2 cups edamame beans; 2 cups sweet corn; 1 tbsp olive oil; ½ cup stock veggie; ½ cup chopped tomatoes; ½ cup chopped red onions; ½ cup chopped red bell pepper; ½ cup chopped seasonal apples; 1 tbsp Shanghai Express* jam * found at High Desert Farmers Market; ½ tsp wine vinegar; ½ tsp Harvest Spiced balsamic vinegar* (Enfuso Oil Company ); 1 tbsp chopped garlic; ½ tsp chopped parsley

Home / Recipes / Shanghai Succotash

by Chef Melvin

Succotash is primarily comprised of lima beans (Native to Peru) and corn. Americans altered the recipe by cooking the vegetables with lard, meat drippings, and/or butter. There are many variations on how to prepare succotash; the optional method below is a variation that I’m going to call it the ((((Apple Valley shanghai express))) because of its unique flavor from one of our vendors at the High Desert farmers market named SOLA FOODS. .

CategoryMain Dish, Side Dishes

Yields1 Serving

2 cups edamame beans

2 cups sweet corn

1 tbsp olive oil

½ cup stock veggie

½ cup chopped tomatoes

½ cup chopped red onions

½ cup chopped red bell pepper

½ cup chopped seasonal apples

1 tbsp Shanghai Express* jam * found at High Desert Farmers Market

½ tsp wine vinegar

½ tsp Harvest Spiced balsamic vinegar* (Enfuso Oil Company )

1 tbsp chopped garlic

½ tsp chopped parsley

Blanch the edamame beans; the corn in separate pots of boiling water until tender, then drain.

Once you have all of your ingredients prepped, Bring them all together in a medium sauce pot

First saute' the garlic, onions and peppers with olive oil; then once onions are translucent, add the other ingredients and let them simmer.

After liquid has reduced by more than 75% your dish is ready to taste and season with salt and pepper.

Ingredients