Edamame is kind of boring these days. I stopped ordering it at restaurants, because I can buy a bag of the frozen stuff and make it the same at home, but even that got boring, and I needed something new to do it besides boiling it and eating with salt.
A sushi place in Long Beach inspired me to mix up how I eat edamame—sure, it’s a little more time consuming now, but it’s worth every second.
Now that I char my edamame with a little crunchy garlic and spicy peppers, it’s not boring anymore.
- 1 package frozen soy beans in shell
- 1 tablespoon peanut oil
- 4-8 dried red chili peppers, depending on your spice preference
- 2 cloves garlic, chopped
- 1/2 teaspoon flaky sea salt
- Cook edamame in salted water according to the package directions. Drain.
- Meanwhile, heat the oil a cast iron skillet over medium high heat. Add the garlic and toast until crispy and golden. Remove with a slotted spoon and set aside.
- Add the edamame and peppers to the pan. Cook for about 10 minutes, stirring occasionally, but don’t move things around too much, because you want the edamame to brown.
- Add the salt, mix, and move to a serving bowl or platter. Mix in the crunchy garlic and serve hot.