Corn and Edamame Blend

4 tea. Sesame oil  

1 lb 8 oz  Fresh onions chopped  

2 Tbsp Fresh garlic  

3 lb 8 Frozen corn. thawed, drained . 

3 lb Frozen edamame, thawed, drained   

1 lb 5 oz Fresh carrots, shredded   

1 tsp Ground coriander 

2 Tbsp sesame seeds

1 Tbsp Salt  

½tsp Red chili flakes  

1 ⅓ cups Fresh cilantro, chopped 

Heat oil in a large stock pot.

Add onions and garlic. Cook uncovered over high heat for 3–5 minutes.

Add corn. Cook uncovered over high heat for 2–4 minutes.

Add edamame. Cook uncovered over high heat for 2–4 minutes.

Add carrots, coriander, sesame seeds, salt, chili flakes, and cilantro.

Cook uncovered over high heat for 3 minutes, stirring frequently.

Makes 25  ( ½cup) servings.

source: https://theicn.org/cnrb/recipes-for-schools/