Ingredients:

Edamame, water, and pinch of salt.

Instructions:

1. Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 10 minutes. To prevent overcooking, start checking for doneness approximately 7 minutes after cooking.
2. When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and sprinkle with salt to taste. (Start with 1/2 teaspoon.)
3. To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.

Ingredients:

• 1/2 lb Chinese long beans (edges trimmed)
• 2 tablespoons olive oil
• 1 small onion (diced)
• pinch red pepper flakes
• 1/2 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon sesame oil
• pinch salt and black pepper
• 2 tablespoons sesame seeds (optional)
• 6 cherry tomatoes (halved)
  

Instructions:

1. In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
2. In a large skillet over medium-high heat, add butter. Sautee onions. Add red pepper flakes and long beans. Allow to cook for a few minutes until fragrant. Stir in chicken stock, honey and sesame oil. Let the beans steam for 5 minutes on medium heat. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
3. Take the beans to a plate. Sautee the cerry tomatoes in the sauce left in the skillet. Pour the sauteed tomatoes over the beans.
4. Bon appetit.