Spicy Edamame
A good reason to keep edamame on hand
20 minutes
This is a simple recipe that comes together quickly. You need edamame in the pods. The pods are inedible. You eat this by putting the entire pod in your mouth and pulling the edamame out with your teeth. You get all the flavor from the sauce that way. I've adapted this recipe from a cookbook, Restaurant Favorites at Home. The original used more oil and was too salty for me.
I use Trader Joe's precooked edamame in the pods. If your edamame is not pre-cooked, you will want to cook it in salted boiling water for about 5 minutes first. The orange silicone you see in the pictures is my Frywall. It helps control the splatters and I use it when stir-frying.
You can also use jalapeño peppers for a less spicy version.
Ingredients
Ingredients with an * are listed more than once.
Directions
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Gather and prep ingredients. If your edamame pods are not pre-cooked, cook them in salted boiling water for about 5 minutes.
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Mix soy sauce, hoisin sauce and sesame oil in small bowl. Set aside.
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Heat 2 teaspoons of peanut oil over high heat until oil is shimmering.
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Add edamame and stir-fry for 2-3 minutes until pods are charred lightly.
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Push edamame to side to make room for peppers. Add 1 teaspoon of peanut oil to the empty side of the pan. Add the serrano chilies and stir-fry for 30 seconds.
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Add 1 teaspoon of peanut oil and garlic and ginger to pan. Stir into the beans and continue to stir for another minute.
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Add the sauce mixture to the pan and stir to combine. Continue stirring until the sauce is thickened. This should take less than a minute.
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Serve edamame with an empty bowl for unused pods. Refrigerate any leftovers. Leftovers can be eaten at room temperature or cold.
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