Gluten Free Spicy Garlic Edamame
Edamame is already one of the most satisfying snacks on the planet, but tossing it in a punchy garlic-ginger sauce takes it somewhere completely different. The key here is tamari — it delivers that deep, savory umami punch you'd expect from soy sauce, but it's brewed without wheat, making it a reliable swap that doesn't sacrifice a drop of flavor. A hit of honey balances the heat from the red pepper flakes, and a squeeze of fresh lime at the end brightens the whole bowl in a way that feels almost restaurant-worthy. The garlic and ginger go into the skillet together and get just golden enough to turn fragrant and slightly sweet before the sauce comes together in under a minute. It's the kind of dish that disappears fast — you pop the beans straight from the pod into your mouth and suddenly the bowl is empty. Sesame seeds on top add a little nuttiness and texture if you have them on hand, but the dish is completely delicious either way.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in the shell
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp tamari
- 1 tsp honey
- 1 tbsp fresh lime juice
- ½ tsp flaky sea salt, or to taste
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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