Wednesday, April 18, 2012


Okay, I stumbled across this recipe from Charm & Salt through Pinterest, but didn't have all of the ingredients. With the changes (and omissions) I had to make, I wasn't sure how it would turn out, but OMG. Seriously, delicious. I'm thinking about going to the grocery tonight, in fact, to get some more edamame so I can make it now that I'm thinking of it.

1 pound edamame in the pod {only had 10oz bag}
2 TB salt
3 TB sesame oil {used olive oil}
2 tsp. finely minced fresh garlic
1 tsp. finely minced fresh ginger
1 tsp. white sesame seeds {omitted}
1 TB sugar
1 TB soy sauce
1 to 2 tsp. shichimi (Japanese chili pepper) {omitted}

Heat a large wok {pan} over medium-high heat. Add 2 TB of the oil and toss in the edamame. Stir-fry for 1 to 2 minutes, until well-coated with the oil.

Make a well in the edamame and add the remaining 1 TB oil, garlic, and ginger. Stir-fry for 20 to 30 seconds, until barely light golden brown, then add the sesame seeds to the well. Stir to mix evenly, coating the edamame. Sprinkle in the sugar and toss several times, allowing the sugar to melt and glaze the edamame. Add the soy sauce, shichimi and mix well. Taste and adjust seasoning with salt, if necessary. Transfer to a platter and serve immediately.