Sweet & Spicy Edamame Recipe

Boil

Bring 6 cups water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt.

Add the frozen shelled edamame to the boiling water and cook until bright green and tender, 3 to 4 minutes. Do not overcook; they should be slightly firm.

Drain the edamame in a colander and immediately transfer to a bowl of ice water to stop cooking. After 1 minute, drain thoroughly and pat dry with paper towels.

Prepare sauce

In a small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon rice vinegar, 1½ tablespoons honey, 1 teaspoon sambal oelek, ½ teaspoon toasted sesame oil, and 1 teaspoon grated ginger until honey is dissolved. Taste and adjust heat or sweetness to preference.

Sauté aromatics

Heat 1 teaspoon neutral oil in a large nonstick or cast-iron skillet over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the drained, dry edamame to the skillet and toss to warm and coat in the garlic oil for about 1 minute.

Pour the prepared sauce over the edamame and toss or stir constantly for 1 to 1½ minutes, until the sauce thickens slightly and glazes the edamame. Remove from heat.

Stir in 1 tablespoon toasted sesame seeds and 2 tablespoons thinly sliced green onions. Transfer to a serving bowl and finish with ½ teaspoon flaky sea salt and an extra pinch of sesame seeds or chilies if desired.

Serve warm or at room temperature as an appetizer or snack.