Garlic Soy Edamame

I love serving this appetizer prior to a DIY sushi dinner or just making it for a quick little snack. The pods are glazed in soy sauce and garlic with just a hint of spice from the cayenne and whole peppers. Everyone knows how much of a “sauce addict” I am and with this sauce, I am no different – I’m ashamed to admit I have re-dipped the empty shells just so I don’t miss the last of the sauce.

Garlic Soy Edamame

Key Ingredients in This Recipe

• Edamame – Edamame is a young soybean picked when it’s still green and tender. I use frozen edamame in this recipe because they’re easy to find though fresh can be used in their place.
• Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
• Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit. As the garlic is sautéed the flavor mellows so it’s not very pungent but adds a base flavor.
• Chinese red chilies – Tien Tsin chile peppers are extremely spicy (50,000 – 75,000 Scoville heat units) and add some heat to this appetizer recipe. Since they are sautéed whole they add just a bit of spice – just don’t accidentally grab any! Substitute 1/2 teaspoon of crushed red pepper if needed.

How to Make Garlic Soy Edamame

1. Add edamame to a pan. Heat a large sauté pan over medium heat, add the oil and heat through. Add the butter and allow to melt then add the frozen edamame to the pan.
2. Cook the edamame. Cook, stirring occasionally, until the edamame has completely defrosted and tender, about 6 minutes.
3. Add garlic. Next, add the garlic and red chilies (if you are using them) and sauté, stirring occasionally, for about 30 seconds.
4. Add soy sauce. Pour the soy sauce over the top and toss to coat then season with the cayenne.
5. Serve. Serve immediately with a bowl for discarding the pods.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these edamame recipes:

• Halibut en Papillote with Edamame Corn Succotash
• Cold Sesame Udon Noodles with Crab
• Salmon Poké with Creamy Togarashi Sauce

Garlic Soy Edamame

By Kylie Mazon-Chambers

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 4

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Ingredients:

• ▢ 1 tablespoon canola oil
• ▢ 1 tablespoon unsalted butter
• ▢ 2½ cups frozen edamame in the shell
• ▢ 3 cloves garlic, minced
• ▢ 4 whole dried Chinese red chilies, optional
• ▢ 2 tablespoons reduced-sodium soy sauce
• ▢ 1/8 teaspoon cayenne pepper

Instructions:

• Heat a large sauté pan over medium heat, add the oil and heat through. Add the butter and allow to melt then add the frozen edamame to the pan.
• Cook, stirring occasionally, until the edamame has completely defrosted and tender, about 6 minutes.
• Add the garlic and red chilies (if you are using them) and sauté, stirring occasionally, for about 30 seconds.
• Pour the soy sauce over the top and toss to coat then season with the cayenne.
• Serve immediately with a bowl for discarding the pods.

Nutrition:

Calories: 184kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 295mg | Potassium: 471mg | Fiber: 5g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg

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