Japanese-inspired · Free recipe
Chili-Garlic Edamame
Frozen edamame pods are boiled just until tender, then flung into a sizzling pan of garlic, chili crisp, and soy that turns sticky in seconds. Pulling each bean out with your teeth means licking off the glossy, savory coating too, which is entirely the point.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 4
- Level
- Easy
Method
-
Boil the edamame in well-salted water for 4 minutes, until the beans inside are tender but still bright green, then drain well.
-
Heat the neutral oil in a large skillet over medium heat and cook the garlic slices for about 1 minute, just until pale gold at the edges.
-
Stir in the chili crisp, soy sauce, and honey and let it bubble for 20 seconds so the mixture starts to thicken.
-
Add the drained edamame and toss over high heat for 1 to 2 minutes until the pods look glossy and lightly charred in spots.
-
Drizzle with sesame oil, sprinkle with flaky salt, and serve hot with an empty bowl for the pods.
Zest note from the test kitchen
Pat the boiled pods dry with a towel before they hit the pan; any water left on them will steam the sauce instead of glazing it.
