Description
Spicy Garlic Edamame is a flavorful and easy appetizer featuring tender edamame pods coated in a sticky, spicy garlic-ginger sauce. This dish combines the natural nuttiness of edamame with a savory-sweet glaze highlighted by tamari, maple syrup, and red pepper flakes for a perfect crowd-pleaser or snack.
Ingredients
Edamame
- 16 oz. frozen edamame in pods
- 3 quarts salted water (for boiling)
Sauce
- 1/4 cup water
- 1/2 tsp arrowroot starch
- 1 Tbsp coconut oil (or avocado oil)
- 2 cloves garlic, finely minced or grated
- 1 Tbsp fresh ginger, finely minced or grated (~1 inch piece)
- 1/2 - 1 tsp red pepper flakes
- 1 ½ Tbsp tamari (gluten-free if needed)
- 1 Tbsp maple syrup
- 1/2 tsp toasted sesame oil (optional)
Instructions
- Cook Edamame: Boil the frozen edamame pods in 3 quarts of salted water for about 8 minutes until tender. Drain and set aside.
- Prepare Arrowroot Slurry: In a small bowl, whisk together 1/4 cup water and 1/2 tsp arrowroot starch until fully dissolved. Set aside to use for thickening the sauce.
- Sauté Aromatics: Heat 1 tablespoon coconut oil in a large rimmed skillet over medium-low heat. Add minced garlic, ginger, and red pepper flakes, sautéing for 1-2 minutes until fragrant and lightly sizzling, being careful not to burn the garlic.
- Add Sauce Ingredients: Stir in 1 ½ tablespoons tamari and 1 tablespoon maple syrup, combining evenly. Then pour in the arrowroot slurry, bringing the mixture to a boil.
- Simmer Sauce: Reduce heat and simmer the sauce for 2-3 minutes until it is thick and sticky, coating the back of a spoon.
- Toss Edamame with Sauce: Remove the skillet from heat, add the cooked edamame pods, and toss well to coat them evenly with the sauce. Drizzle with 1/2 tsp toasted sesame oil if using, and toss again to finish.
- Serve: Serve immediately as a spicy, garlicky appetizer or snack. It pairs wonderfully with stir-fries, fried rice, or noodles. Store leftovers in the refrigerator for 2-3 days and reheat gently.
Notes
- Cooking methods for edamame include microwaving, steaming, or boiling; boiling is used here.
- Be careful not to burn the garlic during sautéing as it can become bitter.
- Arrowroot starch creates a glossy, sticky sauce, perfect for coating the edamame.
- Toasted sesame oil is optional but adds a nice nutty finish.
- Best served fresh but can be refrigerated for up to 3 days. Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian