Great for a healthy snack or an appetizer, you’ll have a hard time sharing this spicy garlic edamame with anyone else! Plus, it’s so quick and easy to make.
After a recent visit to a local favorite sushi restaurant Wasabi Tao for a friend’s birthday, I’ve been on a mission to recreate a slightly less fire breathing version of their spicy edamame. Don’t get me wrong, theirs is SO good, but I’d need a Sapporo to wash it down if I were to make it that hot. On the quest for healthy snacks lately, that might be frowned upon during the work day!
This spicy garlic edamame couldn’t be easier, and you can control the level of heat. I generally keep a bag of frozen edamame in the freezer. Sometimes I get a giant bag from Costco and other times the super convenient steamer bags. The rest of the ingredients are pantry staples at our house – toasted sesame or olive oil, red pepper flakes, chili powder (I like it spicy, so I use hot chili powder), and fresh garlic.
First, start by cooking your edamame. If you are using bulk frozen, you can boil them in water for 2-3 minutes until just tender. If you’re using a steamer bag, prepare as directed. For my spices, I like to toast them a little in the oil, it really helps bring out the flavor, especially if you’re using fresh garlic.
Once edamame is cooked and oil and spices are ready, simply toss together in a bowl. I add a little cracked sea salt on top to finish. You can keep any leftovers in an airtight container in the refrigerator for a few days.
Recipe adapted from Food Network
- 2 cups Frozen Edamame
- 2 Cloves Garlic, minced or pressed
- 1 tablespoon Toasted Sesame Oil or Olive Oil
- 1/4-1/2 tsp Red Pepper Flakes (to taste)
- 1/8-1/4 tsp Chili Powder (to taste)
- 1/2-1 tsp Sea salt (to taste)
- Prepare edamame. Boil frozen edamame for 2-3 minutes until tender or steam according to directions on steamer bag.
- In a small pan over medium heat add oil, minced garlic, red pepper flakes, chili powder (optional). Cook while stirring 1-2 minutes.
- Drain edamame and transfer to a medium mixing bowl.
- Pour oil and spice mixture over hot edamame and coat evenly.
- Sprinkle with sea salt (to taste), stir.
- You can serve immediately. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
I made these for a pre-game snack while I was making the rest of our Super Bowl food yesterday. I needed something to tide me over and counteract all the wings, dips, and other goodies I was about to consume!
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