Chili Garlic Edamame

$- 2 cups frozen edamame (in pods) - 3 tablespoons olive oil - 3 cloves garlic, minced - 1-2 tablespoons chili paste (adjust to taste) - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon freshly grated ginger - Sea salt, to taste - Optional: Chopped scallions and sesame seeds for garnish When I make Chili Garlic Edamame, I love how simple the ingredients are. Each one adds a punch of flavor. The edamame brings a nice, nutty taste. Olive oil gives it a rich base. Garlic adds warmth and depth. The chili paste brings heat, which you can adjust based on your taste. Soy sauce gives a salty kick. Sesame oil rounds out the flavors with its unique aroma. Fresh ginger adds brightness and a hint of spice. Finally, sea salt enhances all the flavors. If you want extra flair, sprinkle on some chopped scallions and sesame seeds. They make the dish look pretty and add a nice crunch. You can find these ingredients in most grocery stores. I always recommend using fresh garlic and ginger. They make a big difference in taste. Keep these ingredients handy for when you need a quick and delicious snack. {{ingredient_image_1}} 1. Boiling the edamame: Start by boiling a large pot of salted water. Once it reaches a rolling boil, add 2 cups of frozen edamame pods. Cook for 5 to 7 minutes. They should be tender but firm. 2. Draining and setting aside: After cooking, drain the edamame in a colander. Set them aside to let any excess water drip off. 1. Heating olive oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Make sure it’s hot but not smoking. 2. Sautéing garlic until fragrant: Add 3 cloves of minced garlic to the skillet. Sauté for 1 to 2 minutes. Cook until the garlic smells great but does not brown. 1. Adding chili paste and other ingredients: Stir in 1 to 2 tablespoons of chili paste, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger. Mix well. 2. Cooking to meld flavors: Let it cook for another minute. This helps the flavors blend together perfectly. 1. Tossing edamame in the garlic chili oil: Add the cooked edamame to the skillet. Toss everything together until the edamame is well coated in the garlic chili oil. 2. Adjusting seasoning and flavors: Sprinkle with sea salt to taste. You can adjust the spice or other flavors based on your preference. To make your chili garlic edamame just right, spice levels matter. Start with one tablespoon of chili paste. Taste as you go. If you want more heat, add a bit more. Always use fresh ingredients. Fresh garlic and ginger boost flavor. Be careful when cooking garlic. Sauté it for one to two minutes. If it turns brown, it will taste bitter. Cook the edamame until tender, but still firm. This keeps them crunchy and fun to eat. Garnish with chopped scallions and sesame seeds. They add color and crunch. Pair your edamame with a cold drink, like beer or iced tea. It also goes well with rice dishes or salads. Enjoy this bold snack any time! Pro Tips Adjust the Heat: Start with 1 tablespoon of chili paste and taste before adding more if you prefer it spicier. This way, you can control the heat level according to your preference. Fresh Ingredients Matter: Use fresh garlic and ginger for the best flavor. Fresh ingredients enhance the dish and provide a more vibrant taste compared to pre-minced varieties. Don’t Skip the Salt: The sea salt enhances the overall flavor of the dish. Be sure to taste and adjust the seasoning as needed before serving for optimal taste. Perfect for Meal Prep: This dish is great for meal prep! Cook a larger batch and store it in the fridge for up to 3 days. Just reheat and enjoy as a snack or side. {{image_2}} You can make Chili Garlic Edamame heartier by adding proteins. Tofu is a great option. It soaks up the flavors well. Just cut it into cubes and sauté it with the garlic. You can also add chicken. Cook it in the skillet first, then add the garlic and chili paste. This way, you get that nice flavor in the protein. If you want a vegetarian twist, try using other legumes. Chickpeas or black beans work well. They add more texture and protein. Toss them in with the edamame for a satisfying snack. You can change the taste of your edamame by using different sauces. Teriyaki adds sweetness, while sriracha brings more heat. Mix and match until you find your favorite combo. Don’t forget about herbs and spices. Fresh cilantro or mint can brighten the dish. You can also try adding cumin or paprika for a different flavor twist. The key is to experiment and find your perfect blend. Hot edamame is always a treat, but cold versions are tasty too. You can chill the dish after cooking. This gives you a refreshing snack for hot days. Serve it as a side dish or a part of a salad. For a fun salad, mix the edamame with diced veggies. Add in some cucumbers and bell peppers for crunch. You can also use a light dressing to tie it all together. This makes a great dish for picnics or gatherings. To store your Chili Garlic Edamame, cool it down first. Place the leftovers in an airtight container. This helps keep the flavors fresh. You can refrigerate it for up to three days. After that, it may lose its taste and texture. When you're ready to enjoy the leftovers, reheat them gently. You can use a skillet over low heat. This method helps maintain the flavor and texture. Stir them occasionally to heat evenly. Avoid high heat, as it can burn the garlic. You can freeze cooked edamame for longer storage. Allow it to cool completely before freezing. Place it in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw in the fridge overnight. To reheat, use the skillet method again for best results. Edamame are young soybeans. They are green and often served in pods. Edamame is rich in protein, fiber, and vitamins. One cup has about 17 grams of protein and 8 grams of fiber. They are low in calories, making them a great snack. Eating edamame can help with muscle health and digestion. They also contain antioxidants, which are good for your body. Choosing edamame as a snack can be healthy and tasty. Yes, you can use fresh edamame! Fresh edamame has a slightly different taste. It may take a bit longer to cook. You will need to boil fresh edamame for 10-12 minutes. Make sure to check for tenderness before draining. Frozen edamame is quick and easy, which is why many people use it. Fresh edamame can add a nice touch if you have it on hand. Chili garlic edamame pairs well with many dishes. You can serve it with rice or quinoa for a complete meal. It also works as a side for grilled chicken or fish. If you want a light meal, serve it with a salad. Pairing with a cold drink, like iced tea, can make it even better. These combinations make for a fun and tasty meal. You can easily change the spice level! To make it milder, use less chili paste. Start with one tablespoon and taste as you go. If you love heat, add more chili paste. You can also add a bit of sugar to balance the heat. Another trick is to serve it with a yogurt dip to cool it down. Adjusting spice makes this dish perfect for everyone! This blog post covered how to make delicious Chili Garlic Edamame. You learned about the key ingredients, step-by-step cooking methods, and tips to enhance flavor. Remember to adjust the spice to your taste and try out different variations. Also, store leftovers properly to keep them fresh. With these insights, you can impress anyone with your cooking. Enjoy creating and sharing this fun dish with friends and family!$

A spicy and savory dish featuring tender edamame tossed in a flavorful garlic chili oil.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine Asian

Servings 4

Calories 150 kcal

Ingredients

2 cups frozen edamame (in pods)
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
to taste none sea salt
1-2 tablespoons chili paste (adjust to taste)
optional none chopped scallions for garnish
optional none sesame seeds for garnish

Instructions

Cook Edamame: Bring a large pot of salted water to a boil. Add the frozen edamame and cook for about 5-7 minutes until they are tender but still firm. Drain and set aside.
Make Garlic Chili Oil: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for approximately 1-2 minutes until fragrant, but not browned.
Add Flavor: Stir in the chili paste, soy sauce, sesame oil, and grated ginger. Combine well and let it cook for another minute to allow the flavors to meld.
Toss Edamame: Add the cooked edamame to the skillet. Toss everything together, ensuring the edamame is coated with the garlic chili oil. Sauté for an additional 2-3 minutes.
Season: Sprinkle with sea salt to taste. Adjust the spiciness or other flavors as desired.
Serve: Transfer the edamame to a serving bowl and garnish with chopped scallions and sesame seeds if using.

Notes

Adjust the chili paste to your preferred spice level.

Keyword appetizer, edamame, garlic, spicy