Edamame with Chili and Garlic Sauce
By Wewah
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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