Cook the edamame according to package directions.
Combine the soy sauce, water, rice vinegar, brown sugar and chili oil (or crushed red pepper flakes) together 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 raise the heat to medium and cook, 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!