Sesame Ginger Edamame
These hands-on nibbles are zesty, flavourful and healthy, too. Edamame are the whole pods of young soybeans and are often found frozen in health food or Asian grocery stores. The trick to eating them is to use your teeth to squeeze the tender beans out of the pods into your mouth while getting all of the sensation of the seasoning from the outer, inedible, pod. Be sure to place an empty bowl beside the serving dish or hand out small plates for the empty pods.
- 1 lb (500 g) edamame in the pod (fresh or frozen)
- 1 tbsp (15 mL) canola oil
- 1 tsp (5 mL) dark sesame oil
- 1 tsp (5 mL) packed brown sugar
- 1 tsp (5 mL) grated ginger
- 1 tbsp (15 mL) sesame seeds
- soya sauce
- Coarse sea salt or kosher salt
1. Add edamame to a pot of boiling salted water and return to a boil. Boil for 3 to 4 minutes or until pods are easy to split and beans are tender. Drain and rinse under cold running water. Cover with cold water and let stand, refreshing water as necessary, until beans are chilled. Drain well and spread onto a towel-lined baking sheet. Cover and refrigerate until ready to serve, for up to 1 day.
2. Heat canola and sesame oil over medium-high heat in a large skillet. Add sugar and ginger and sauté for 30 seconds. Add edamame pods and sesame seeds and sauté for about 5 minutes or until beans are heated through and starting to brown. Sprinkle with salt. Serve hot or warm