Hazelnut Free Spicy Garlic Edamame
These glossy, sauce-coated edamame pods are the kind of snack that disappears before you even sit down. Boiled until bright green and tender, then tossed in a skillet with garlic, ginger, tamari, honey, and a hit of red pepper flakes, every bite delivers a punchy balance of savory, sweet, and heat. A squeeze of fresh lime at the end lifts the whole thing and makes the flavors pop in the best way. Tree nut allergies can make a lot of Asian-inspired snacks and sauces feel off-limits due to hidden ingredients, but this one is built entirely from straightforward pantry staples with nothing to second-guess. The technique is simple — the real magic happens in that one to two minutes when the garlic and ginger hit the hot oil and turn fragrant and golden. Serve it straight from the bowl with a cold drink nearby, because the spice level is real and completely addictive. A scatter of sesame seeds on top is optional, but it adds a lovely nutty finish without any of the worry.
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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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