Pork Edamame Recipe

Prepare pork

Trim excess fat from pork and slice thinly across the grain into bite-sized strips (about 1/8"–1/4" thick). Place pork in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tablespoon cornstarch and toss until evenly coated; this helps tenderize and thicken the sauce.

Cook pork

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add the pork in a single layer (work in two batches if necessary to avoid crowding). Stir-fry until browned and cooked through, about 2–3 minutes per batch. Remove pork to a plate and keep warm.

Wipe the pan if it has excessive browned bits, then add the remaining 1 tablespoon vegetable oil and reduce heat to medium-high. Add the sliced onion and cook 1–2 minutes until starting to soften. Add minced garlic and grated ginger and stir for 30–45 seconds until fragrant (do not burn).

Add the thawed shelled edamame to the pan and stir-fry 2–3 minutes until heated through and bright green. If using frozen edamame straight from frozen, cook an extra 1–2 minutes to ensure they are fully warmed.

While the vegetables cook, whisk together the sauce: 3 tbsp low-sodium soy sauce, 1 tbsp mirin, 1/2 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp brown sugar (or honey), 2 tbsp broth, and 1/2 tsp chili garlic sauce (optional). Taste and adjust sweetness or salt as desired.

Pour the sauce into the pan with the edamame and aromatics. Bring to a simmer and cook 1–2 minutes to thicken slightly. If you prefer a thicker glaze, mix an additional 1/2 tsp cornstarch with 1 tbsp cold water and stir it into the simmering sauce, cooking another 30–45 seconds until glossy.

Return the cooked pork to the pan and toss to coat in the sauce. Cook together for 1 minute more to meld flavors and ensure pork is heated through.

Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce if needed, and a squeeze of lime if desired for brightness.

Remove from heat. Stir in sliced scallions and sprinkle toasted sesame seeds over the top.

Serve immediately over steamed rice or noodles with lime wedges on the side.