MSG Free Spicy Garlic Edamame
These glossy, sauce-coated pods are the kind of snack that disappears before you even sit down. The combination of garlic, fresh ginger, and red pepper flakes builds serious heat and depth, while tamari and a touch of honey bring a savory-sweet balance that keeps you reaching for more. A final hit of fresh lime juice brightens everything up and cuts right through the richness of the olive oil. Many bottled sauces and seasoning blends sneak in additives you'd rather avoid, but this recipe builds all that bold flavor from scratch using whole, recognizable ingredients. Tamari steps in as the soy-based component here and is naturally brewed without the flavor enhancers often found in conventional soy sauces — just check your label to confirm. The technique is straightforward: boil, sauté, toss, and serve, so there's no complicated prep standing between you and a seriously satisfying bowl. Finish with a scatter of sesame seeds if you have them on hand, and don't be surprised when everyone asks for the recipe.
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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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