If using frozen in-pod edamame: bring 6 cups of water to a rolling boil in a medium pot with 1 tablespoon coarse kosher salt. Add frozen edamame and boil 4–5 minutes until tender and bright green. If using shelled edamame, boil 3–4 minutes. If steaming, steam frozen edamame 6–8 minutes until heated through. Drain well and set aside in a colander.

If edamame is in-pod, transfer drained pods to a large bowl and set aside for tossing with sauce. If using shelled edamame, transfer drained beans to the bowl.

Garlic-Ginger Sauce

Heat aromatics

In a large skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and oil is shimmering (about 30–45 seconds), add the minced garlic and minced ginger. Sauté, stirring constantly, 45–60 seconds until fragrant and just golden — do not let garlic burn.

Build the sauce

Stir in 1 teaspoon red pepper flakes (if using) and cook 10–15 seconds. Add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil and 1 teaspoon honey or maple syrup. Stir to combine and let simmer 20–30 seconds so flavors meld.

Taste and adjust: add freshly ground black pepper (approximately 1 teaspoon) and more soy sauce if you prefer saltier. Remove pan from heat while you finish.

Combine & Finish

Return drained edamame to the warm skillet with the sauce (or pour the sauce over the edamame in the bowl). Toss vigorously for 30–60 seconds so the garlic-ginger sauce coats the edamame evenly and any excess liquid reduces slightly. If using in-pod edamame, toss pods until coated.

Taste and season with flaky sea salt or extra kosher salt as desired. Squeeze a wedge of lemon or lime over the edamame for brightness and toss again.

Transfer to a serving bowl and garnish with 1 teaspoon toasted sesame seeds and 2 tablespoons sliced scallions. Serve immediately while warm or at room temperature. Provide extra citrus wedges on the side.