Garlic Edamame Recipe
Make Garlic Edamame Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Edamame
Garlic Butter Sauce
Method
Edamame
- 1
Bring water to a boil
In a medium saucepan, bring 6 cups of water to a rolling boil over high heat. Add 1 tablespoon coarse salt to the water.
- 2
Cook edamame
Add 3 cups frozen shelled edamame to the boiling water and cook until bright green and tender, about 3–4 minutes. Taste one to check doneness — it should be heated through and slightly firm but not mushy.
- 3
Drain and reserve
Drain edamame in a colander and shake off excess water. Return to the still-warm saucepan (off heat) to let any remaining moisture evaporate for about 1 minute.
Garlic Butter Sauce & Finish
- 4
Mince garlic
While the edamame is heating, peel and finely mince 4 cloves of garlic so it’s ready to cook quickly.
- 5
Heat butter and oil
In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. The oil helps prevent the butter from burning and raises the smoke point.
- 6
Cook garlic and spices
Add the minced garlic and 1 teaspoon red pepper flakes to the melted butter-oil. Sauté gently, stirring constantly, for 30–45 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown harshly or it will taste bitter.
- 7
Add seasonings
Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Cook for 10–15 seconds to combine and reduce slightly. Taste and adjust seasoning.
- 8
- 9
Finish and serve
Remove skillet from heat. Sprinkle 1 teaspoon toasted sesame seeds, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt (adjust to taste) over the edamame. Toss to combine. If using, add 2 tablespoons thinly sliced scallions or chopped cilantro for brightness.
- 10
Plate
Transfer garlic edamame to a serving bowl or plate and serve immediately while warm as an appetizer or snack.