This year in our garden we decided to try our hand at growing our own edamame. I’ve only ever had them a few time in restaurants or as an added protein in a trail mix. Once the harvest was ready to be picked I knew exactly how I wanted to cook them so I made these delicious garlic and chili edamame at home.
There are so many different ways to cook and enjoy edamame. We only had a small harvest this year but will for sure be planting and looking to buy some from our local farmer’s markets next year.
So many recipes to try, but lets go ahead and start with this super simple one.
Ingredients you will need
- edamame in shell – you can use either fresh or frozen, of course frozen makes it a lot easier to do at home all year round.
- Butter
- Oyster sauce- you can choose to use soy sauce instead if you want to. this did add a hint of a fish flavor but is not overwhelming.
- Garlic- use fresh, dried, or canned. really whatever makes it easier for you.
- Chili oil crunch- I use a brand from the grocery store that we love, there is also a garlic chili oil out there if that is more what you like.
- salt for boiling- salt it like the sea
How to make garlic and chili edamame
1. Clean your vegetables
clean the fresh edamame and add to a large pot for boiling.
2. Boil them
add just enough water to cover the vegetables then salt the water, you can also steam them if that is more what you would like. if you are using frozen edamame you might want to cut down on the cooking time so that you don’t end up with any mushy beans.
bring to a boil over medium heat then allow to continue boiling for 6 min
3. Strain
remove the pot from the stove, strain the edamame and allow them to rest.
4. Mix the sauce for the garlic and chili edamame
in a large frying pan melt the butter
add the oyster sauce, garlic and chili oil and cook until the colour has changed to a few shades darker. add more or less chili oil for more or less spice.
5. Add the beans
add the cooked edamame to the pan and stir until everything is coated in the sauce.
reduce heat to a low simmer and continue to cook until the sauce thickens a bit.
6. Cook your garlic and chili edamame to your preference
stir occasionally and keep cooking until the edamame is fully coated by the sauce and has begun to brown a bit.
you can this point or if you with to have a darker colour on your beans you can keep cooking until the desired doneness has been achieved.
Garlic Chili Edamame
Ingredients
- edamame in shell fresh or frozen
- 3 tbsp butter
- 1 tsp oyster sauce
- 3-4 cloves garlic minced
- 2-3 tbsp chili oil crunch
- salt for boiling
Instructions
- clean the fresh edamame and add to a large pot for boiling.
- add just enough water to cover the vegetables then salt the water
- bring to a boil over medium heat then allow to continue boiling for 6 min
- remove the pot from the stove, strain the edamame and allow them to rest.
- in a large frying pan melt the butter
- add the oyster sauce, garlic and chili oil and cook until the colour has changed to a few shades darker. add more or less chili oil for more or less spice.
- add the cooked edamame to the pan and stir until everything is coated in the sauce.
- reduce heat to a low simmer and continue to cook until the sauce thickens a bit.
- stir occasionally and keep cooking until the edamame is fully coated by the sauce and has begun to brown a bit.
- you can this point or if you with to have a darker colour on your beans you can keep cooking until the desired doneness has been achieved.
