Bring 4 cups of water and 1 tablespoon coarse kosher salt to a rolling boil in a medium pot. Add 1 cup frozen edamame in pods and return to a boil. Cook until tender and heated through, about 4–5 minutes. Taste a pod to confirm doneness — it should be tender but still slightly firm. Drain the edamame well in a colander and shake off excess water.

Prepare the sauce

While the edamame is boiling (or immediately after draining), combine sauce ingredients in a small bowl: 1 tablespoon neutral oil, 1 teaspoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon chili-garlic sauce, 1 teaspoon red pepper flakes, and 1/2 tablespoon fresh lime juice. Whisk or stir until smooth and evenly combined.

Toss edamame with sauce

Return the drained hot edamame to the warm pot (off the heat) or place in a mixing bowl. Pour the prepared sauce over the hot edamame and toss vigorously for 30–45 seconds so the heat helps the flavors adhere to the pods. Taste and adjust seasoning: add a pinch of fine sea salt or an extra 1/2 teaspoon chili-garlic sauce if you want more heat.

Finish and garnish

Transfer the sauced edamame to a serving bowl. Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallions over the top. Serve immediately while warm with extra lime wedges or extra chili sauce on the side, if desired.

Storage and make-ahead: Cooked edamame can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a microwave or warm in a skillet, then toss with the sauce just before serving for best texture.