Go Back
–+ servings
Spicy Chili-Crisp Edamame
Print

Spicy Chili-Crisp Edamame

Course Appetizer, Sides
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large saucepan
  • Large skillet

Ingredients

  • 8 oz frozen edamame
  • 2 cloves garlic peeled, smashed
  • 2 tsp olive oil
  • 1 tsp toasted sesame oil
  • 2 tsp soy sauce more to taste
  • 2 tsp spicy chili crisp
  • Sea salt to taste

Instructions

  • Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.
  • Drain and rinse the edamame with very cold water to prevent it from cooking further.
  • Dry the edamame pods on a clean tea towel (or paper towels) until very dry.
  • Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don't let the garlic turn dark or burn.
  • Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.
  • Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.
  • To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.
  • To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.