T - Edamame Honey Chili Garlic Recipe

Bring water and 1 tsp kosher salt to a rolling boil in a medium pot large enough to hold 3 cups of edamame.

Add the thawed shelled edamame to the boiling water and blanch for 2–3 minutes until bright green and heated through but still slightly firm.

Drain the edamame in a fine mesh sieve and immediately transfer to a bowl. Shake off excess water and set aside while you prepare the sauce. Reserve the pot for finishing if you prefer to toss there.

Cook garlic and chilies

In a small nonstick or stainless steel skillet, heat 1 tbsp neutral oil over medium heat until shimmering. Add the minced garlic and red chili flakes and sauté for 30–45 seconds, stirring constantly, until fragrant and garlic is just beginning to turn golden (do not burn). If using gochujang or sambal, add it now and cook 15–20 seconds to bloom its flavor.

Make sauce

Reduce heat to low and add 2 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp fresh lime juice, and 1/2 tsp sesame oil to the skillet. Stir continuously until honey is melted and ingredients form a glossy sauce, about 1 minute. Taste and adjust: add a pinch more chili flakes for heat or 1/2 tsp more honey for sweetness if desired.

Combine with edamame

Return the drained edamame to the pot you used for blanching (or keep in the bowl). Pour the warm honey-chili-garlic sauce over the edamame and toss thoroughly with a spatula or spoon for 30–45 seconds so the sauce evenly coats the beans and slightly reduces onto them. Heat briefly over low heat for 30 seconds if the sauce needs to thicken a touch, stirring constantly.

Finish and serve

Transfer the sauced edamame to a serving bowl. Sprinkle with 1 tsp toasted sesame seeds, 2 tbsp chopped cilantro or sliced scallions, and 1/4 tsp freshly ground black pepper. Serve warm or at room temperature as a snack or side.