Garlic Soy Edamame

I love serving this appetizer prior to a DIY sushi dinner or just making it for a quick little snack. The pods are glazed in soy sauce and garlic with just a hint of spice from the cayenne and whole peppers. Everyone knows how much of a "sauce addict" I am and with this sauce, I am no different – I’m ashamed to admit I have re-dipped the empty shells just so I don’t miss the last of the sauce.



1 tablespoon canola oil

1 tablespoon unsalted butter

2½ cups frozen edamame in the shell

3 cloves garlic, minced

4 whole dried Chinese red chilies (optional)

2 tablespoons reduced-sodium soy sauce

1/8 teaspoon cayenne pepper



Heat a large sauté pan over medium heat, add the oil and heat through. Add the butter and allow to melt then add the frozen edamame to the pan. Cook, stirring occasionally, until the edamame has completely defrosted and tender, about 6 minutes.

Add the garlic and red chilies (if you are using them) and sauté, stirring occasionally, for about 30 seconds. Pour the soy sauce over the top and toss to coat then season with the cayenne.


Serves 4 as an appetizer.



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