Green Bean, Edamame, and Corn Salad
12 ounces green beans (I use the ready-trimmed and washed package), cut to about 1-inch pieces
1 cup frozen shelled edamame
10 ounces frozen corn (about 2 cups)
2-3 tablespoons vegetable oil
1 small onion, finely chopped
½ of a red, orange, or yellow bell pepper, finely chopped
1-1/2 tablespoons soy sauce (or more, to taste)
1-1/2 tablespoons water
Salt and freshly-ground black pepper
Heat 1 tablespoon of oil in a large nonstick skillet (at least 12 inches in diameter) until shimmery and almost smoking. Add the green beans and a pinch of salt. Stir fry, stirring pretty often, for 6-8 minutes, until the beans have lots of brown spots and are a little softened. Remove the beans to a bowl or plate and set aside.
Heat another tablespoon of oil and add the onions and bell pepper. Stir fry for a minute, then add the edamame and corn. Fry for another 2-3 minutes, adding a little more oil to prevent sticking if necessary. The corn will likely just begin to brown, which is what you want. Stir in the reserved green beans. Stir in the soy sauce and water, plus some black pepper, and cook for 2 minutes more. Taste for salt and soy. Serve hot or warm.