Ingredients
Scale
- 1 pound frozen edamame in pods (about 4 cups)
- 2 tablespoons kosher salt (for cooking water)
- 2 tablespoons vegetable oil or olive oil
- 4-5 large garlic cloves, minced finely
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1½ teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- ½-1 teaspoon red pepper flakes (adjust to heat preference)
- ½ teaspoon granulated sugar or honey
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 green onions, sliced thin (optional, for garnish)
- Lime wedges for serving (optional)
Instructions
- Boil the edamame: Fill a large pot with water and add 2 tablespoons kosher salt. Bring to a rolling boil over high heat. Add frozen edamame directly from the freezer and cook for 4-5 minutes until pods are bright green and tender. Don’t overcook or they’ll become mushy.
- Prepare the garlic sauce: While edamame cooks, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant and just beginning to turn golden. Don’t let it brown or it will taste bitter. Remove from heat immediately.
- Mix the sauce ingredients: In a large mixing bowl, combine the toasted garlic and oil with soy sauce, sesame oil, rice vinegar, red pepper flakes, and sugar. Whisk together until sugar dissolves and everything is well combined.
- Drain the edamame: When edamame is done cooking, drain immediately in a colander. Shake off excess water but don’t rinse—you want them hot and slightly wet so the sauce adheres better.
- Toss with sauce: Transfer the hot, drained edamame to the bowl with the garlic sauce. Toss thoroughly for 1-2 minutes, making sure every pod gets coated with the flavorful mixture. The residual heat will help the flavors meld together beautifully.
- Garnish and serve: Transfer to a serving bowl and sprinkle with toasted sesame seeds and sliced green onions if using. Serve immediately while hot, with lime wedges on the side and a small empty bowl for discarded pods.
Notes
- Heat level: Start with ½ teaspoon red pepper flakes for mild heat, or use 1 teaspoon for medium-spicy. Add more at the end if desired.
- Gluten-free option: Use tamari instead of regular soy sauce for a gluten-free version.
- Raw vs. cooked garlic: For more intense garlic flavor, skip cooking the garlic and add it raw to the sauce. Cooked garlic is milder and sweeter.
- Sauce adjustment: If edamame seems dry, add an extra drizzle of sesame oil or soy sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy cold or reheat briefly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (approximately ¼ of recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 0mg