Spicy Steamed Edamame ⑰g Ge Recipe

Bring water to simmer

Add 1 cup water to a medium saucepan fitted with a steamer basket (or use a pot with a heatproof colander). Bring water to a gentle simmer over medium-high heat.

Steam edamame

Add 1 cup frozen edamame (in pods) to the steamer basket, cover, and steam for 4–6 minutes, until pods are heated through and tender but still bright green. If using fresh edamame, steam 6–8 minutes. Avoid overcooking to keep a slight bite.

Drain and shake off water

Remove the steamer basket and give the edamame a quick shake to remove excess water. Transfer the hot edamame to a mixing bowl immediately so they can pick up the sauce.

While the edamame is steaming, combine the sauce ingredients in a small bowl: 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tbsp light soy sauce, 1 tsp chili garlic sauce, 1/4 tsp crushed red pepper flakes, and 1/2 tablespoon fresh lime juice. Whisk or stir until emulsified. Taste and adjust heat or salt (the soy provides salt; add the 1 tsp sea salt if more seasoning is needed).

Reserve the 1/4 tsp kosher or flaky finishing salt for sprinkling just before serving to give a crunchy pop of salt.

Pour the prepared spicy sauce over the hot steamed edamame. Using tongs or two spoons, toss the pods thoroughly so the sauce evenly coats them and some gets into the pods' crevices. The heat from the pods will bloom the aromas.

Transfer to a serving bowl. Sprinkle the 1/4 tsp finishing salt, 1/2 tsp toasted sesame seeds, and 1 tablespoon thinly sliced scallion over the edamame. Serve immediately while hot for best texture and flavor.