Ingredients:

  • 16 oz (1 lb / 454 g) frozen edamame in pods (or 14–16 oz shelled edamame if you prefer)
  • 1–1½ tsp kosher salt (for boiling water)
  • 1 tbsp (15 ml) neutral oil (vegetable, canola, or light olive oil)
  • 4 garlic cloves, minced (about 2 tbsp / 18–20 g)
  • 1–1½ tbsp (15–22 ml) chili-garlic sauce (e.g., Sambal Oelek or Asian chili-garlic paste) — or 1½ tbsp Sriracha for smoother heat
  • 1½ tbsp (22 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp (5 ml) honey or maple syrup (balances acidity; optional)
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tbsp (8 g) toasted sesame seeds
  • 2 scallions (spring onions), thinly sliced (white + green parts)
  • Fresh lime wedges, for serving (optional)
  • Flaky sea salt or extra kosher salt, to taste
  • Optional: pinch (¼–½ tsp) red pepper flakes or ½ tsp toasted chili oil for extra heat

Instructions:

  1. Bring water to a boil: Fill a large pot with water, add 1–1½ tsp kosher salt, and bring to a rolling boil.
  2. Cook the edamame: Add frozen edamame pods to boiling water and cook 3–5 minutes until bright green and just tender. Drain in a colander and shake off excess water. (Optional) Plunge into ice water for 30 seconds for a firmer, extra-bright texture; drain well.
  3. Make the garlic-chili sauce (while edamame cooks): In a small bowl whisk together soy sauce, rice vinegar, honey (if using), chili-garlic sauce (or Sriracha), and toasted sesame oil; set aside.
  4. Sauté the garlic: Heat a large skillet or wok over medium heat and add neutral oil. Add the minced garlic and sauté 20–45 seconds until fragrant and just starting to turn golden, watching carefully to avoid burning.
  5. Toss edamame in the skillet: Add the drained edamame to the skillet and increase heat to medium-high. Pour the prepared sauce over the edamame and toss or stir continuously for 1–2 minutes so pods become evenly coated and slightly blistered. Look for glossy pods and a slightly reduced coating.
  6. Finish and garnish: Remove from heat and drizzle with toasted sesame oil, then sprinkle toasted sesame seeds and sliced scallions. Taste and adjust salt or chili. Serve immediately with lime wedges and a small bowl for discarded pods; eat by squeezing beans from pods.