Spicy Garlic Edamame
Crispy-edged frozen edamame tossed with fragrant garlic, chili heat, and sesame oil. Ready in 15 minutes—a crunchy, addictive Japanese-inspired snack or appetizer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 14g
Ingredients
- 10 oz frozen edamame (in the pod)
- 4 cloves garlic cloves
- 1.5 tbsp sesame oil
- ½ tsp red pepper flakes (or chili powder)
- 1 tbsp soy sauce
- ½ tsp rice vinegar
- ¼ tsp salt and pepper
- 1 tsp sesame seeds (white or black, optional)
Instructions
- 1
Remove the edamame from the freezer and place them in a colander (a bowl with holes). Let them sit at room temperature while you prepare the other ingredients—they will thaw to partially frozen in 3–4 minutes.
- 2
Peel the garlic cloves and lay each one on a cutting board. Place the flat side of a chef's knife on top of each clove and press down hard with the heel of your hand to crush it slightly; discard the papery skin. Slice each crushed clove lengthwise into thin slivers, about the thickness of a toothpick, moving your knife parallel to the cutting board.
- 3
Pat the partially thawed edamame dry with a clean kitchen towel or paper towels—removing moisture helps them crisp. Place them in a medium bowl and set aside.
- 4
Set a 12-inch skillet over medium-high heat and pour in the sesame oil. Wait about 45 seconds until the oil shimmers and moves quickly across the pan when you tilt it.
- 5
Pour the edamame into the hot oil and stir once with a wooden spoon to coat. Let them sit undisturbed for 2 minutes, allowing the bottoms to crisp and turn golden brown without stirring.
- 6
Stir the edamame, scraping up any browned bits from the pan bottom. Cook for another 2 minutes, stirring once every 30 seconds, until the pods are light golden and the edges look slightly charred.
- 7
Add the garlic slivers and red pepper flakes to the pan, stirring constantly for 60 seconds until the garlic turns pale gold and the kitchen smells fragrant—do not let the garlic brown dark or it will taste bitter.
- 8
Pour in the soy sauce and rice vinegar, stirring continuously for 15 seconds until the liquid evaporates and coats the edamame in a glossy sauce.
- 9
Taste the edamame and add a pinch of salt and pepper if needed. Transfer to a serving bowl.
- 10
Scatter the sesame seeds over the top if you wish, and serve hot or warm. Eat by squeezing the beans out of the pods with your teeth.
Tools you’ll need
- colander or small strainer
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon
- paper towels or kitchen towel
- medium bowl
- serving bowl
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