Nitrate & Nitrite Free Spicy Garlic Edamame
Edamame is already a crowd-pleaser, but this version takes things to a whole new level with a punchy, glossy sauce built from garlic, ginger, tamari, honey, and a hit of red pepper flakes. The result is bold, a little spicy, and just sweet enough to keep you reaching back into the bowl. Many processed snacks and sauces sneak in cured or preserved ingredients that can be hard to spot on a label, but every component here is straightforward and clean — nothing hidden, nothing cured. Tamari steps in as a naturally brewed soy sauce alternative that brings deep umami without the additives you'd want to avoid. A quick boil followed by a fast toss in the skillet means the pods stay bright green and tender while soaking up every bit of that fragrant sauce. A squeeze of fresh lime at the end cuts through the richness and ties the whole thing together beautifully. Serve it as an appetizer, a snack, or a side dish and watch it disappear faster than you made it.
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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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