Chili Garlic Edamame

 
Edamame - 1.jpg
 

This is one of my favorite appetizers to make for a crowd because it’s just so dang easy and tasty. I was inspired by this trendy little Japanese spot in Hollywood that had the best sweet/spicy edamame I’ve ever tasted! I knew I had to learn how to make a replica or else I would be broke from ordering it all the time and I have to say this version is pretty spot on. It’s the perfect balance of spicy, savory, and sweet!

Tip: Many of these ingredients can be substituted so play around with what you have in your fridge and pantry. I didn’t have any sambal or chili paste so I used what I had on hand (chili flakes) and it worked perfectly! For a gluten-free version, substitute the soy sauce with coconut aminos and leave out the garlic paste.


Prep time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2-3


Ingredients:

  • 10 oz edamame 

  • 2 tbsp sesame oil

  • 2-3 large garlic cloves minced

  • 1 tsp chili flakes

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 1 tsp garlic paste (optional)

  • 2 tbsp chicken stock or vegetable stock or water


Directions:

  1. Heat sesame oil in a wok or large saute pan on medium-low heat.

  2. Add minced garlic and chili flakes, do not let the garlic burn or turn golden, cook for 1 minute. 

  3. Add garlic paste, soy sauce, brown sugar, and chicken stock (or veggie stock or water) and let simmer for 1-2 minutes.

  4. Add edamame and stir until evenly coated. Cover and turn the heat down to low and let steam for about 5 minutes.  

  5. Remove from heat and serve immediately.