Chili Garlic Edamame
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:
Heat sesame oil in a wok or large saute pan on medium-low heat.
Add minced garlic and chili flakes, do not let the garlic burn or turn golden, cook for 1 minute.
Add garlic paste, soy sauce, brown sugar, and chicken stock (or veggie stock or water) and let simmer for 1-2 minutes.
Add edamame and stir until evenly coated. Cover and turn the heat down to low and let steam for about 5 minutes.
Remove from heat and serve immediately.