Ingredients
- Edamame:
- 2 tablespoons soybean oil (often labeled "vegetable oil")
- 4 cups edamame, in-shell, thawed
- Soy Ginger Seasoning:
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger root
- 1 teaspoon sesame seeds
- Maple Balsamic Seasoning:
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- Dukkah Spiced Seasoning:
- 2 tablespoons dukkah spice blend
What Makes This Dish So Tasty
Edamame is a healthy and versatile snack that’s packed with protein and fiber. Using a wok to char it adds a smoky flavor and a satisfying texture. These unique methods bring excitement to a simple ingredient, making it perfect for any meal or party.
Helpful Kitchen Tips
- Preheat your wok well to get a nice char without overcooking the edamame.
- Use high heat and stir constantly to prevent burning.
- Don’t overcrowd the wok; cook in batches if needed for even cooking.
- Use high heat and stir constantly to prevent burning.
- Don’t overcrowd the wok; cook in batches if needed for even cooking.
Directions
Lightly heat some soybean oil in a wok or a large skillet over high heat. Once the oil is hot, toss in the edamame and keep stirring them around for about 3 to 5 minutes. You want to cook them until the pods get a nice, light char. When they’re done, take them off the heat and sprinkle on your favorite seasoning—whether it’s the soy ginger, maple balsamic, or dukkah blend. Give everything a good toss to make sure the flavors stick, and then they’re ready to enjoy!
How To Serve This Dish
Serve the charred edamame warm as a tasty appetizer or side dish. They pair wonderfully with a cold beer or a light Asian-inspired salad. You can also sprinkle some sesame seeds or drizzle with a tangy dipping sauce for extra flavor.
How To Store This Recipe
Let the edamame cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to maintain their texture and flavor.
