Macadamia Free Spicy Garlic Edamame
Edamame gets a serious upgrade here, tossed in a punchy sauce of garlic, ginger, tamari, honey, and fresh lime juice that hits every note — savory, spicy, tangy, and just a little sweet. The pods come out glossy and fragrant, with a gentle heat from red pepper flakes that builds with every bite. It's the kind of snack or side dish that disappears fast, whether you're serving it at a party or just grazing straight from the bowl. Tree nut concerns can sneak into Asian-inspired recipes through sauces or garnishes, but every ingredient here is straightforward and easy to verify. The sauce comes together in minutes right in the skillet, so there's no complicated prep standing between you and something genuinely delicious. A finish of flaky sea salt and optional sesame seeds pulls the whole thing together with a satisfying crunch.
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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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