Did you know that Edamame is a healthy snack which loaded with protein, fiber, and good carbs? I first ate Edamame as an appetizer at a sushi restaurant, and I fell in love with this Japanese soybeans ever since. When I searched on the net, I found out that Edamame also contains vitamins C and A, high in iron, and some studies said that the isoflavones in soybeans may help to treat high blood pressure, prevent osteoporosis, and lowering cholesterol. I often eat Edamame since then, not only because of its fresh and slightly sweet flavor, but this soybean can be a good alternative to my diet.
A sprinkling of salt can turn this edamame into a finger-licking good snack. Usually, I served edamame that way at home for my family, but this time, I tried something different, and I was so glad to know that my family loved it! It’s why I wanted to share the quick and easy recipe to make Spicy Garlic Edamame for you. A touch of garlic, soy sauce, and chili oil give a flavor boost to the usual edamame. It’s very addictive, great as a snack, appetizer, or side dish! Trust me, make them once, and you’ll make them again and again. Enjoy the recipe!
Edamame in the shell is my favorite way.
Ingredients: (for 2-3 persons)
500-gram package frozen edamame, in shell or not – your preference
3 cloves garlic, chopped
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp La-Yu Chili Oil
1 tbsp chili flakes
3 teaspoon olive oil/canola oil
Preparation:
1. Cook the edamame in the boiling water for 5 minutes – 8 minutes or until cooked through. Once cooked, drain and set aside.
2. In a small bowl, combine soy sauce, oyster sauce, and chili oil. Set aside.
3. Heat canola oil or any cooking oil in a small saucepan over medium-low heat. Once heated, add the garlic, cook for one to two minutes, stirring fast to avoid garlic from burning.
4. Add hot edamame to the pan, and the soy sauce mixture, raise the heat to medium. Stirring frequently, toss and cook for an additional 2-3 minutes and edamame is heated through.
5. Serve warm is the best way to enjoy it.
Happy cooking and we hope you enjoy the recipe!
Cheers,
Mullie Marlina
