I love edamame, but the traditional steamed edamame with salt starts to get boring after a while. That’s how this recipe was born. About 10 years ago I was trying to come up with a new flavorful way to eat edamame and boy does this recipe deliver! Garlicky, spicy, salty, three of my favorite food qualities. 10 years later and I’m still making it, so it must be good!
It’s quick, easy, and only requires 5 ingredients, all of which I always have on hand. If you’re looking for a new weeknight recipe (let’s be serious, who isn’t?!), look no further!
You can serve the edamame with whatever you want, but I usually end up serving it with brown rice or potstickers. Both of which I keep in the freezer meaning I’m less than 30 minutes away from a delicious dinner.
Garlic Chili Edamame:
1 pound edamame in the pod
cloves garlic
red chili flakes
sea salt
vegetable oil
Method:
Warm or defrost the edamame according to directions, set aside.
In a large skillet over medium low heat, heat the oil. Add the garlic and chili flakes and cook for about 1 minute. Add the edamame, toss in the oil mixture. Stir in the salt. Taste and edamame and add more salt if needed.
Serve and enjoy!
Salt Cellar: I got the beautiful oyster salt cellar and mother of pearl spoon pictured below from Old Line Oysters. The package comes with two – one for salt and one for pepper. They’re so beautiful in person and would make the perfect gift!