This spicy garlic edamame is the perfect protein-packed appetizer that you can whip up in minutes and enjoy.
It has a hint of saltiness, the kick of chili and the flavor of garlic, all mingled together into one crunchy, slightly charred snack that you will find yourself coming back to again and again.
Edamame has gained a lot of popularity in the recent years, and quite naturally, I had to give it a try myself too! I thought of sticking to a simple, classic, no-fail recipe with pantry staples, before getting into too many complex flavors.
The young soybeans are carefully blanched until they retain a bit of their crunch factor. They are then pan-fried on high heat with a selection of simple spices and seasonings until they get that slightly blistered, charred appearance, and are ready to be devoured!
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What's So Great About the Recipe?
The simplicity of this recipe is what makes it a winner in my books. This spicy garlic edamame is one of the most effortless appetizers I've ever made, and I love how despite being so easy to make, it tastes so incredibly flavorful.
I also love how versatile edamame really is- I can pair it with pretty much any main I'm planning to whip up, and it'll work wonderfully with it.
Ingredients
- Shell-on edamame
- Soy sauce (dark or light soy sauce, based on your personal preference)
- Oil (use any neutral flavored oil with a high smoke point like sunflower oil or avocado oil)
- Chili flakes (or chili powder)
- Garlic powder (garlic granules can work well too)
- Pepper
- Salt
See recipe card for quantities.
How to Make the Spicy Garlic Edamame
Start by cooking the shell-on edamame in a pot of boiling hot water for about 7-8 minutes.
Heat a skillet, add the oil and pan fry the edamame on high heat for 4-5 minutes or until they start to turn slightly brown.
Now add the chili flakes, garlic powder, pepper, salt and soy sauce. Toss well.
Sauté this for a few more minutes, take off heat and serve!
Substitutions & Variations
- If you don't have soy sauce, you can use some tamari to get that rich, umami flavor.
- To lend some extra flavor and deliciousness, you can also add some onion powder or Italian seasoning into the mix.
- You can also add a splash of vinegar to the edamame along with the other spices to bring a bit of tanginess and sourness into the dish.
- Freshly grated ginger can also be a wonderful addition to the pan fried edamame, and can really take the flavors of the dish up a notch.
💭Top Tip
To simplify this recipe even more, you can just add a few teaspoons of your favorite Asian sauce instead of the individual spices and seasonings. Chili garlic sauce, Siracha, Sambal Oelek and Gochuchang are some good choices.
Equipment
Storage
This spicy garlic edamame tastes best when made and enjoyed right away- storing it for later will cause it to lose its bite and texture. If you have some leftovers, you can transfer them to a meal prep container and refrigerate for 2-3 days.
This can then be reheated in a pan over medium heat, or in the microwave.
Tips & Tricks to Nail the Spicy Garlic Edamame
- Remember to use a good quality pan or skillet to pan-fry the edamame. A cast iron skillet is usually the best choice, but if you don't have one, you can use any thick bottomed pan you have.
- Choosing the right pan will ensure even distribution of heat, and that everything is cooked to perfection.
- To balance out the heat in the dish and to lend it a bit of sweetness, you can also add a teaspoon of honey, maple syrup or agave into the skillet towards the end, after you have taken the edamame off heat.
- If you want the edamame to be well coated in the spicy and garlicky flavors, you can also add a tablespoon or two of cornflour slurry or a slurry made using arrowroot powder and water into it towards the end, and cook for an extra minute.
- You can finish up and top off the spicy garlic edamame with a generous sprinkle of chopped cilantro.
- Some toasted sesame seeds can also be an excellent topping for the edamame. They can lend a nice nutty taste and a bit of a crunch factor too.
Serving Ideas & Suggestions
The spicy garlic edamame can be a great side to pretty much any Asian main like fried rice or noodle bowl. It tastes best when served hot as an appetizer or side dish at a dinner party or chilled as a light snack on-the-go. It is also an excellent addition to any Asian-inspired meal such as sushi rolls or ramen noodles.
I also like to pair it with my skillet Filipino Picadillo and turn it into a complete fare.
You can also choose to serve the edamame with a dipping sauce of any kind if you want to.
FAQs
Edamame is usually cooked with its shell on. To eat it, you need to use your front teeth to scrape the beans out of the shell, which is easy to do once the edamame is cooked.
Edamame is super healthy and chock full of protein and many essential vitamins and minerals. It wouldn't be wrong to call it a superfood.
You definitely can! Just remember that if you're starting off with frozen edamame, the cooking time will be a bit longer than if you would have used fresh edamame.
You can reheat the blistered edamame in a pan or in the microwave, but they'll probably lose their crunchiness and shape. If you still want that bit of crispiness, you can choose to reheat them in the air fryer.
Related Recipes
Looking for other recipes like this? Try these:
Spicy Garlic Edamame
Ingredients
- 2 cup edamame shell-on
- 1 ½ teaspoon soy sauce
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tsp chili flakes
- 2 teaspoon oil
- salt to taste
Instructions
- Start by cooking the shell-on edamame in a pot of boiling hot water for about 7-8 minutes.
- Heat a skillet, add the oil and pan fry the edamame on high heat for 4-5 minutes or until they start to turn slightly brown.
- Now add the chili flakes, garlic powder, pepper, salt and soy sauce. Toss well.
- Sauté this for a few more minutes, take off heat and serve!
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove