Sweet and Spicy Soy Glazed Edamame

I made these sweet, spicy soy-glazed edamame, and they were easy to make and tasted great, too! They turned out a little bit spicy, sweet, and so delicious! My family stood around the kitchen and devoured the entire bowl in minutes, so I’ll definitely make this recipe again.

Sweet and Spicy Soy-Glazed Edamame

Ingredients

• 2 cups frozen edamame in their shell
• 2 tbsp soy sauce
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp chili oil (or crushed red pepper flakes)
• 1 tsp canola oil
• 1 clove of garlic, very finely minced
• ½ tsp fresh ginger, peeled & very finely minced

How to Make Sweet and Spicy Soy Glazed Edamame

Cook the edamame according to package directions.

Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) in a bowl; whisk until well combined. Set aside.

Heat the canola oil in a skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds. Add the soy sauce mixture to the skillet and increase the heat to medium.

Continue cooking, stirring often, until the sauce reduces and thickens to a glaze, about 5 minutes. Once you’ve achieved your desired glaze consistency, add the cooked edamame and toss to coat evenly.

Pour into a serving bowl and drizzle any excess glaze from the pan on top. Sprinkle with some toasted sesame seeds and serve immediately. Enjoy!

Sweet and Spicy Soy Glazed Edamame

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizer

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 cups frozen edamame in their shell
• 2 tbsp soy sauce
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp chili oil (or crushed red pepper flakes)
• 1 tsp canola oil
• 1 clove of garlic, very finely minced
• ½ tsp fresh ginger, peeled & very finely minced

Instructions

• Cook the edamame according to package directions. 
• Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) in a bowl; whisk until well combined. Set aside.
• Heat the canola oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds.
• Add the soy sauce mixture to the skillet and increase the heat to medium. Continue cooking, stirring often, until the sauce reduces and thickens to a glaze, about 5 minutes.
• Once you've achieved your desired glaze consistency, add the cooked edamame and toss to coat evenly.
• Pour into a serving bowl and drizzle any excess glaze from the pan on top.
• Sprinkle with some toasted sesame seeds and serve immediately. Enjoy! 

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