I absolutely love this recipe because it’s the perfect blend of savory and spicy, giving me that delicious umami kick I crave without any fuss. Plus, it’s a quick and easy dish that makes me feel like a total kitchen pro while satisfying my snack cravings or adding a punchy side to any meal!
I love making up recipes that are both mouthwatering and healthful, and my Spicy Edamame fits perfectly into that small world. With a kick from chili paste and the rich olfactory sensation of garlic, this dish is jammed with taste.
I like how the sesame seeds almost make it a textural experience and how the green onions, which you can also substitute with a similar amount of fresh herbs, make it not just finished but also fresh. And with a plant-based protein and fiber profile that makes it an ideal snack or appetizer, edamame is hard to beat.
Ingredients
Soy Sauce:
Imparts savory taste; enriches flavor complexity; contributes sodium.
Sesame Oil:
Aroma: Rich, nutty.
Taste: Provides healthy fats that boost flavor.
Chili Paste/Sriracha:
Contributes warmth and flavor; has capsaicin; boosts metabolism.
Garlic:
Immunity is boosted; adds flavor; is full of antioxidants.
Edamame:
Rich in protein; an excellent fiber source; nutrients that are good for the heart.
Ingredient Quantities
- 1 pound (about 450g) frozen edamame in the shell
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or Sriracha
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt to taste
- 1 tablespoon green onions, sliced (for garnish)
Instructions
1. Take a big pot and fill it with water. Bring it to a boil. Add a good amount of salt to the boiling water, and then add the frozen edamame to the pot. Let the edamame cook for about 5-6 minutes until they’re nice and tender. Drain them well and set them aside.
2. In a big frying pan over medium heat, pour in the sesame oil and toss in the minced garlic. Let them sauté together for approximately half a minute, until the garlic gives off a delicious aroma but hasn’t had time to brown.
3. Place the cooked edamame in the skillet, and toss them with the garlic and oil.
4. Add the soy sauce and rice vinegar, ensuring the edamame is well coated.
5. Add the chili paste or Sriracha, and toss to distribute the spice evenly.
6. If they are being used, sprinkle in the sesame seeds and crushed red pepper flakes, and combine thoroughly.
7. Allow the flavors to meld for another 2-3 minutes by continuing to cook the edamame.
8. Sample a pod and add salt, if necessary, to meet your taste.
9. Move the zesty edamame to a dish meant for serving.
10. Before serving, garnish with sliced green onions. Enjoy the Spicy Edamame as a warm savory snack or a delicious side dish!
Equipment Needed
1. Large pot
2. Large frying pan or skillet
3. Colander or strainer
4. Measuring spoons
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Serving dish
FAQ
- Can I use fresh edamame instead of frozen?Indeed, fresh edamame can be used. Just modify the cooking time as edamame that’s fresh might cook quicker than what’s frozen.
- Is there a substitute for chili paste or Sriracha?You may use any other hot sauce or chili sauce you favor. Adjust the amount based on your level of tolerance for spice.
- How can I make this recipe less spicy?Reduce or omit the crushed red pepper flakes and use a smaller amount of chili paste or Sriracha to help dial down the heat.
- What can I use instead of sesame oil?You can use light olive oil or avocado oil, but understand that they will alter the flavor somewhat.
- Can this recipe be made gluten-free?Yes, to make this dish gluten-free, use a gluten-free soy sauce or tamari.
- How do I store leftovers?Leftovers may be kept in an airtight container in the refrigerator for as long as 3 days. To serve again, reheat gently until warmed through.
- Can I serve this dish cold?Indeed, edamame can be spiced and served as a cold snack or appetizer.
Substitutions and Variations
1 tablespoon avocado oil can be used as a substitute for sesame oil for a milder flavor.
Tamari, 1 tablespoon, can replace soy sauce to keep the recipe gluten-free.
Instead of using rice vinegar, one can use 1 tablespoon of apple cider vinegar, which provides a somewhat more piquant flavor.
A substitution for 1 teaspoon of Gochujang is 1 teaspoon of chili paste or Sriracha, but this will yield a different kind of heat.
Pro Tips
1. Blanch Then Shock: After boiling the edamame, quickly transfer them to an ice bath to stop the cooking process and preserve their vibrant green color and texture.
2. Garlic Infusion: For an enhanced garlic flavor, let the minced garlic infuse in the sesame oil by heating it gently for a longer period at a low temperature before adding the edamame.
3. Flavor Absorption: Pierce some of the edamame pods with a fork after boiling. This allows them to absorb more of the sauce for a more intense flavor.
4. Sriracha Variation: Customize the heat by adding more or less chili paste or Sriracha according to your preference. If you want a milder version, start with 1/2 teaspoon and adjust as needed.
5. Toasted Sesame Seeds: Toast the sesame seeds lightly in a dry pan before adding them to the dish. This will enhance their nuttiness and add extra depth to the overall flavor.
Spicy Edamame Recipe
My favorite Spicy Edamame Recipe
Equipment Needed:
1. Large pot
2. Large frying pan or skillet
3. Colander or strainer
4. Measuring spoons
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Serving dish
Ingredients:
- 1 pound (about 450g) frozen edamame in the shell
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or Sriracha
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt to taste
- 1 tablespoon green onions, sliced (for garnish)
Instructions:
1. Take a big pot and fill it with water. Bring it to a boil. Add a good amount of salt to the boiling water, and then add the frozen edamame to the pot. Let the edamame cook for about 5-6 minutes until they’re nice and tender. Drain them well and set them aside.
2. In a big frying pan over medium heat, pour in the sesame oil and toss in the minced garlic. Let them sauté together for approximately half a minute, until the garlic gives off a delicious aroma but hasn’t had time to brown.
3. Place the cooked edamame in the skillet, and toss them with the garlic and oil.
4. Add the soy sauce and rice vinegar, ensuring the edamame is well coated.
5. Add the chili paste or Sriracha, and toss to distribute the spice evenly.
6. If they are being used, sprinkle in the sesame seeds and crushed red pepper flakes, and combine thoroughly.
7. Allow the flavors to meld for another 2-3 minutes by continuing to cook the edamame.
8. Sample a pod and add salt, if necessary, to meet your taste.
9. Move the zesty edamame to a dish meant for serving.
10. Before serving, garnish with sliced green onions. Enjoy the Spicy Edamame as a warm savory snack or a delicious side dish!
