Wanna upgrade basic boiled edamame pods? This garlic edamame is coated in an irresistible spice mix with ginger, sesame, and chili.
Usually, the edamame pods are simply boiled or steamed, and sprinkled with coarse salt before serving. I like to take it a step further by tossing edamame in a spicy, garlicky sesame mixture. The savory seasoning takes just a few minutes to make but adds so much personality to the snack.
Key Ingredients + Substitutions
- Edamame Beans: Look for edamame pods in the frozen vegetables aisle. (It’ll usually say “ready to eat” and/or “lightly salted” on the package.) Be careful not to buy shelled edamame for this recipe – those are better suited to things like noodles and congee.
- Fresh Garlic + Ginger: Do not substitute with dried.
- Chili Flakes: Add a bit of heat. Can be subbed with sriracha or chili crisp. (If you don’t like heat, skip these.)
- Sesame Seeds: For a textural contrast.
- Soy Sauce
- Sesame Oil
How to Make Garlic Edamame
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Boil the Frozen Edamame
Bring a medium pot of water to a boil and add the edamame. Cook until the water returns to a boil, 5 to 7 minutes. (Most packaged edamame is fully cooked before being frozen, so you basically just want to defrost it and warm it up. If you have doubts, refer to the instructions on the package.)
Note: If your edamame package offers instructions for steaming/microwaving the pods, feel free to use one of those cooking methods instead.
Step 2: Cook the Garlic Seasoning
Combine the garlic, ginger, and chili flakes with a bit of neutral oil, and place over medium-low heat. Wait until the ingredients start to sizzle, then cook for 30 to 60 seconds, being careful not to burn the garlic. Then remove from heat, and add soy sauce and sesame oil.
Step 3: Dress the Edamame
Combine the hot edamame with the garlic mixture and sesame seeds. Toss to coat, transfer to a serving platter, and sprinkle with salt. Serve immediately.
Serving Suggestions
Serve garlic edamame as a snack/appetizer, or as part of a larger Asian-inspired feast. Think tofu sushi, peanut tempeh noodles, and/or miso eggplant.
Make-Ahead Tips
This sesame garlic edamame should be served right away. If you want to get a head start on the recipe, you can make the garlic seasoning and keep it in the fridge for up to 24 hours.
Notes on Edamame Nutrition
Edamame are whole, immature soybeans. Like other soy foods (see tofu and tempeh), they’re super high in protein – one cup of edamame beans has 17 grams of protein, the same amount as 3 eggs. They’re also high in fiber, and minerals like iron, magnesium, and folate. If you’re new to edamame, note that the pods are not edible; you’re meant to place the pod in your mouth to push the bean out and just eat the bean.
More Vegan Appetizers…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintSesame Garlic Edamame
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Description
These edamame pods are coated in an irresistibly savory mix of garlic, ginger, sesame, and chili.
Ingredients
- 1 tablespoon neutral oil, like avocado or refined coconut
- 2 medium garlic cloves, minced (about 1 tablespoon)
- 1-inch piece ginger, peeled and minced (about 1 tablespoon)
- 1/4 teaspoon red chili flakes* (see note below)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- One 14– or 16-ounce bag frozen edamame pods
- 1 tablespoon sesame seeds
- Pinch of coarse salt
Instructions
- Bring a medium pot of water to a boil.
- Meanwhile, in a small skillet, combine the avocado oil, garlic, ginger, and chili flakes. Place over medium-low heat. Wait until the mixture starts to sizzle, then cook for 30 to 60 seconds, just until fragrant, being careful not to burn the garlic. Then turn the heat off, and add the soy sauce and sesame oil.
- Drop the edamame into the boiling water and cook until the water returns to a rapid boil, 5 to 7 minutes.
- Drain the edamame and return to the empty pot. Let stand for a few minutes to so it can dry out a bit.
- Add the garlic mixture to the pot and toss to coat. Transfer to a serving platter and drizzle the remaining sauce from the pot on top. Sprinkle with salt and sesame seeds. Serve immediately.
Notes
Can be substituted with sriracha or chili crisp – in which case, it should be added with the soy sauce. (If you don’t like heat, skip these altogether.)
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 100
- Sodium: 152 mg
- Fat: 6 g
- Carbohydrates: 5.3
- Fiber: 1.8 g
- Protein: 5.7 g
Kris says
These edamame were SO good. Couldn’t stop eating them. The fresh ginger came through nicely.
Alexandra Shytsman says
Glad it worked out!