Spicy Garlic Edamame

Shelled-in edamame is steamed until tender, then tossed with a quick garlic-chile sauce made from oil, soy sauce, rice vinegar, and a touch of sugar. A brief toss over heat helps the sauce cling to the pods without overcooking them. Serve immediately while warm.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 500 ml water for steaming
• 2 g fine salt optional, for the steaming water
• 450 g edamame in pods, frozen do not thaw
• 10 ml neutral oil divided
• 4 clove garlic cloves minced
• 2 g red pepper flakes divided
• 20 ml soy sauce divided
• 15 ml rice vinegar divided
• 5 g granulated sugar divided
• 5 ml neutral oil divided
• 10 ml soy sauce divided
• 1 g red pepper flakes divided
• 6 g toasted sesame seeds for garnish
• 2 stalk scallions thinly sliced, for garnish

Instructions

1. Add 500 ml water to a pot fitted with a steamer basket; add the optional 2 g salt if using. Bring to a boil over high heat. Water is boiling steadily and steam is visible.
2. Steam 450 g frozen edamame in the basket, covered, until hot and tender, 5 to 6 minutes. Pods are bright green, hot through, and tender when bitten.
3. While the edamame steams, warm 10 ml of the oil in a skillet over medium heat. Add the minced garlic and 2 g of the red pepper flakes; cook for 30 to 45 seconds, stirring, until fragrant but not browned. Garlic is fragrant and just starting to sizzle, with no browning.
4. Stir in 20 ml of the soy sauce, 15 ml of the rice vinegar, and all 5 g of the sugar. Simmer for 20 to 30 seconds until slightly glossy. Sugar is dissolved and the sauce looks lightly syrupy.
5. Add the steamed edamame to the skillet with the remaining 5 ml oil, remaining 10 ml soy sauce, and remaining 1 g red pepper flakes. Toss for 30 seconds until the pods are coated evenly. Edamame is evenly glazed and the skillet has little loose sauce.
6. Transfer to a serving plate or bowl. Garnish with the optional sesame seeds and scallions if using. Served warm with a visible glossy coating and fresh garnish.