Wheat Free Spicy Garlic Edamame
These glossy, sauce-coated pods are the kind of snack that disappears from the bowl before you even sit down. Boiled until bright green and tender, then tossed in a sizzling skillet with garlic, ginger, tamari, and a touch of honey, every bite delivers a hit of savory, spicy, and just-slightly-sweet all at once. The lime juice at the end cuts right through the richness and keeps things lively. Tamari steps in where soy sauce would normally go, making this a smart swap that keeps the dish free from wheat without sacrificing any of that deep, umami-forward flavor. The whole thing comes together in one pan with minimal prep, which means you can have a seriously impressive appetizer or side on the table in no time. A scatter of sesame seeds on top adds a little crunch and makes it 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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