Vegetarian Spicy Garlic Edamame
Edamame is already a crowd-pleaser straight from the pod, but tossing it in a punchy sauce of garlic, ginger, tamari, and honey takes it somewhere completely different. The combination of heat from the red pepper flakes and brightness from a squeeze of fresh lime juice makes every bite genuinely addictive — the kind of snack you keep reaching back into the bowl for. Sautéing the garlic and ginger in olive oil until just golden builds a fragrant, deeply savory base that coats each pod in the most satisfying gloss. Tamari keeps the whole dish soy-sauce-forward without any wheat concerns, and the touch of honey rounds out the heat without making things sweet. It works beautifully as a starter, a side dish, or an honest-to-goodness snack that disappears faster than you'd expect. A scatter of sesame seeds on top adds a subtle nuttiness and makes the whole bowl look like something you'd order at a restaurant.
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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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