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Edamame with Chili and Garlic Sauce

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 1 pound un-shelled fresh or frozen edamame
  • 2 tbsp. soy sauce
  • 2 tsp. oyster sauce
  • 2 T chili garlic Sauce
  • 1 tsp. Asian sesame oil
  • 2 tsp. peanut oil (or canola oil)
  • 2 tsp. minced peeled fresh ginger
  • 2 garlic cloves, minced

Details

Servings 6
Adapted from myfamily.com

Preparation

Step 1

Cook edamame in large pot of boiling salted water until tender, about 5 minutes; drain. Transfer edamame to bowl of ice water to cool. Drain; pat dry and set aside (you can prepare ahead and leave in fridge until ready).

Stir soy sauce, oyster sauce, chili garlic sauce, and sesame oil in small bowl; set aside.
Heat peanut oil in heavy large wok or skillet over medium-high heat.
Add ginger and garlic; saute until beginning to brown, about 1 minute.
Add edamame and stir to heat through, about 2 minutes.
Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.

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