Description
These edamame pods are coated in an irresistibly savory mix of garlic, ginger, sesame, and chili.
Ingredients
Scale
- 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
