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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
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There is a restaurant near my house that serves this and this is as close as I can get. I also add a small amount of rice vinegar. Ingredients:
16 ounces edamame, frozen or 16 ounces fresh edamame, in the pod |
2 tablespoons soy sauce |
2 teaspoons vegetarian fish sauce |
1 teaspoon sesame oil |
2 -3 teaspoons canola oil |
1 teaspoon chili-garlic sauce (or more, if you want it hotter or 'thai' hot. you know who you are.) |
2 garlic cloves, mashed |
Directions:
1. Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
2. In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!
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