Edamame with Chili and Garlic Sauce

By Wewah

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

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.