Wok Charred Edamame Recipe

Prepare garlic

Smash and peel the garlic cloves. Remove the green shoot if present to reduce bitterness. Lightly salt the garlic with 1/8 tsp of the toum salt.

Blend emulsion

In a small food processor or blender, combine the garlic, parsley, lemon juice, ice water, and the remaining toum salt. Pulse to a coarse paste (about 10–15 seconds). With the motor running on low, very slowly drizzle in the 3 tbs neutral oil in a thin, steady stream to form an emulsion. Scrape down the sides as needed. The result should be a smooth, bright-green garlicky paste. Taste and adjust salt or lemon as desired. If mixture is too thick, add up to 1 tsp more ice water, a few drops at a time, until spreadable.

Thinly slice the cucumber on a slight bias and place in a bowl. Lightly toss with 1/4 tsp salt and let sit 5 minutes, then gently pat off any excess liquid with a paper towel.

Add the drained pickled red onion and chopped parsley to the cucumber. Whisk together the rice wine vinegar and honey (if using) and toss with the cucumber mixture to coat. Taste and adjust acid or salt. Keep chilled until plating.

If using frozen edamame, thaw slightly under running cold water and shake off excess. Pat dry with a towel so they char properly.

Heat a wok or large heavy skillet over high heat until smoking hot. Add 1 tbs neutral oil and swirl to coat.

Add the edamame in a single layer. Stir-fry, tossing frequently, for 3–4 minutes until the pods begin to blister, char, and develop fragrant toasty notes. Aim for some well-browned spots but avoid burning.

Add 1 tsp soy sauce and continue to toss for another 30 seconds so the sauce reduces and clings to pods. Remove from heat and immediately toss with 1 tsp sesame oil, 1 tsp coarse salt, and 1 tsp cracked black pepper. Taste and adjust seasoning.

Transfer the hot charred edamame to a serving bowl or platter.

Spoon small dollops (about 1/2 tsp each) of the parsley & garlic toum over and around the edamame, or serve the toum on the side for dipping.

Scatter the cucumber and pickled red onion salad over the top or alongside the edamame for contrast of cool acidity and crunch.

Finish with a light sprinkle of toasted sesame seeds and an extra crack of black pepper. Serve immediately with a lemon wedge to squeeze over if desired.