Tag Archives: mukimame

Dining, Recipes

Recipe: Garlic Parmesan Shredded Chicken with Shiitake and Mukimame

What to do with leftover rotisserie chicken? I needed something quick and easy to fix, while utilizing a package of shiitake mushrooms that were languishing in my fridge. Good thing I still had a bag of frozen mukimame ready to go. And I really was looking forward to using the garlic parmesan olive oil I picked up at Scarborough Faire.

  • 16oz frozen mukimame
  • 12oz roasted or rotisserie chicken, meat and skin, shredded
  • 11.5 oz sliced​ shiitake mushrooms
  • 3oz raw garlic, chopped, minced
  • 1 tablespoon garlic powder
  • .25 tsp sea salt
  • 1oz extra virgin olive oil
  • 1oz Garlic Festival Garlic and Parmesan infused olive oil

Over medium heat sauté the raw garlic in extra virgin olive oil until fragrant. Add the shiitake mushrooms and season with salt. Toss until mushrooms have softened. Empty bag of frozen mukimame into pan and stir the mixture until heated through. Finally, add the shredded chicken, then drizzle with garlic parmesan olive oil.

To serve, sprinkle parmesan shavings over a four ounce portion. Feel free to drizzle on more garlic parmesan olive oil. For a little heat, add a dash of red pepper.

Nutrition calculator:
Calories 97 (per 2oz serving)
Total Fat 5.9 g
Total Carbohydrate 5.9g
Dietary Fiber 1.9 g
Sugars 1.1g
Protein 6.5 g

Dining, Recipes

Recipe: Chili Garlic Mukimame with Crab and Salmon

Oh, mukimame…how I love thee. You’re the soybean of my dreams, unfettered and free. (Why is it that edamame removed from husks are referred to as “shelled” while imprisoned they are “unshelled”? Seems backward to me.)

While I was shopping at the grocery for a low-fat meat ingredient to go with soybeans, I recalled an edamame salad I once enjoyed from Central Market that featured smoked salmon.  That cinched it, I was going to match soybeans with crab and salmon. (Yes, real crabmeat is a splurge, but it tastes delish!) Edit: I also made this recipe with crawfish and crab (shellfish delight)!

  • Atlantic Salmon Fillets (Farm Raised), about 1/2lb (cut into 4 sections)
  • Garlic – Raw, 20 clove
  • Kroger Private Selection – Frozen Shelled Soybeans (Mukimame),  16oz
  • Kroger’s Private Selection – Wild Caught Claw Crabmeat, 8oz container
  • Huy Fong Foods – Chili Garlic Sauce, 2 tbsp (less if you don’t like spicy)
  • Sempio – Grapeseed Oil, 1 tbsp
  • Abc Kecap Manis – Medium Sweet Soy Sauce, 2 tbsp

Preheat oven to 350F. Place salmon fillets on baking sheet or oil-sprayed pan (I omitted spray). Season with garlic powder, black pepper, salt, or whatever suits your fancy. Place pan in oven and broil for about 10-15 minutes. (It’s okay if still a little rare in center, it will cook out later.) Set aside to cool.

Steam a 16oz bag of mukimame in the microwave for 5 minutes, or boil according to package instructions. Set aside.

Chop garlic. Heat grapeseed oil in a non-stick pan over medium heat. Fry garlic until golden brown.

Add steamed mukimame and toss in pan for 5 minutes. Stir in chili garlic sauce and sweet soy sauce until beans are coated. Cook for another 5 minutes.

Meanwhile, carefully break apart salmon into small chunks with a fork. Transfer salmon to pan. Empty container of crabmeat into pan. Toss mixture until everything is coated, about 1-2 minutes. Remove pan from heat. Serves 8.

MFP Recipe Calculator estimate per 4oz serving:
205 Calories
11g Carbs
9g Fat
20g Protein
5g Sugar
4g Fiber