I’ll be honest. I want your email address. I promise not to do anything weird with it! I’ll even send you a copy of my e-book.  

Saturated Fat *IS* Healthy!

Spicy Garlic Edamame (The Ultimate Appetizer!)


Restaurant quality edamame at home? Yes, please! Say hello to salty-sweet perfection with this Spicy Garlic Edamame. The sticky sauce clings beautifully to each pod for savory flavor in every bite! 

This edamame is the perfect protein-packed appetizer or side for stir-fries, noodles, and beyond! Just 8 ingredients and 30 minutes required. Let us show you how it’s done!

Edamame in their shells, red pepper flakes, ginger, tamari, maple syrup, arrowroot starch, garlic, water, and coconut oil

What is Edamame?

In Japan, edamame refers to the popular appetizer or side made by blanching young soybeans in their pods. The soybeans get removed from the pod with your teeth and the remaining pods are discarded. A similar dish is served in China and Taiwan, where it’s called maodou (source).

The reason edamame is green (instead of beige like dried soybeans) is because edamame pods are picked before they fully ripen. Picking them early means they’re sweeter and have more of certain nutrients like folate and vitamin K. Edamame is also rich in protein and contains all the essential amino acids.

How to Make Spicy Garlic Edamame

This easy recipe begins with sautéing red pepper flakes, garlic, and ginger in coconut oil (or another oil) to infuse the oil with spicy, garlicky goodness.

Sautéing garlic, ginger, and red pepper flakes in coconut oil

Then we add tamari and maple syrup for a sweet and savory match made in heaven. A mixture of arrowroot starch and water goes in next, and when heated, it turns the mixture into a thick and sticky sauce.

Whisking chili garlic sauce in a skillet

Next, we add in boiled or steamed edamame pods and stir to coat them in the flavorful sauce. And optionally, stir in some toasted sesame oil for an extra pop of flavor.

Adding edamame pods to a skillet of sauce

The result is tender, saucy pods ready to devour. When ready to eat the edamame, grip one end of the pod with your fingers and use your teeth to scoop out the beans. Once the beans are eaten, you’ll discard the leftover pods.

Stirring edamame pods in a sticky sauce

We hope you LOVE this edamame! It’s:

Sweet
Spicy
Savory
Saucy
Perfectly salty
& Addictively delicious!

We love serving it as an appetizer or side, especially paired with dishes with similar flavors, like General Tso’s Cauliflower or Crispy Miso Chickpea Bowls with Garlic Sesame Dressing. It’s also delicious alongside stir-friesfried rice, or noodles!

More Plant-Based Appetizers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of cooked spicy garlic edamame pods

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 (~3/4-cup servings)

Course Appetizer, Side

Cuisine Chinese-Inspired, Gluten-Free (optional), Japanese-Inspired, Vegan

Freezer Friendly No

Does it keep? Best when fresh

  • 16 oz. frozen edamame in pods
  • 1/4 cup water
  • 1/2 tsp arrowroot starch
  • 1 Tbsp coconut oil (or sub avocado oil)
  • 2 cloves garlic, finely minced or grated
  • 1 Tbsp fresh ginger, finely minced or grated (~1 inch piece)
  • 1/2 – 1 tsp red pepper flakes
  • 1 ½ Tbsp tamari (ensure gluten-free as needed)
  • 1 Tbsp maple syrup
  • 1/2 tsp toasted sesame oil (optional)
  • Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for ~8 minutes, drained, and set aside.

  • While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.

  • Next, melt the coconut oil in a large rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter.

  • Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Bring this mixture to a boil, then reduce heat and simmer for 2-3 minutes until sauce is thick and sticky.

  • Remove from heat, add the edamame, and stir to combine with sauce. Finish with the toasted sesame oil (optional), toss, and enjoy! Delicious alongside stir-fries, fried rice, or noodles!
  • Best when fresh, but it will keep for 2-3 days in the refrigerator. Reheat in a microwave or covered and steamed in a skillet. Not freezer friendly.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 (3/4-cup serving) Calories: 207 Carbohydrates: 17.3 g Protein: 14.9 g Fat: 10.5 g Saturated Fat: 3.5 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 442 mg Potassium: 641 mg Fiber: 4.4 g Sugar: 6 g Vitamin A: 175 IU Vitamin C: 17 mg Calcium: 151 mg Iron: 2.7 mg





Source link

Leave a Comment

Your email address will not be published.

About us

Come join us in our food adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals 

TALK ONLINE

SEARCH THIS SITE

Ad will appear here