Garlic chili edamame
Frozen edamame boiled until tender, then tossed in a hot pan with garlic, fresh chile, soy and a little sesame oil. Sticky fingers guaranteed.
- Prep
- 3 min
- Cook
- 8 min
- Serves
- 3
- Per serve
- 220 kcal
Ingredients
Method
Bring a saucepan of salted water to a boil (an electric kettle speeds this up). Chop the garlic and chile while it heats.
Add the edamame and cook for 3 to 4 minutes, until the beans inside are tender. Drain well and shake dry.
Heat the oil in a large skillet or wok over medium heat. Add the garlic and chile and stir for about 1 minute, until fragrant and just turning golden.
Tip in the edamame, turn the heat to high and toss for 1 minute to coat. Add the soy sauce and let it sizzle away, about 30 seconds more.
Take off the heat, drizzle with sesame oil and toss again. Pile into a bowl, sprinkle with sesame seeds and flaky salt and serve warm with a bowl for empty pods.
Tips
- Pull the beans out of the pods with your teeth; the pods aren't for eating, but all the flavor is on them.
- Keep the heat at medium for the garlic. Burnt garlic turns bitter fast.
- Use tamari instead of soy sauce to make it gluten-free.
