When we go out for sushi, we love ordering a bowl of steamed edamame before our main meal. The way the tasty, little soybeans pop out of their shells is delightful and, in our opinion, an integral part of the sushi experience.
Traditionally, edamame is steamed and sprinkled with sea salt. That’s how you’ll find it served at most sushi restaurants. Some restaurants will take it a step further and add a little lemon zest or lemon juice for extra zing, but that’s usually as far as the chef will go.
We love this garlic edamame recipe because it’s full of fantastic flavor that you can’t find when you order edamame out at a restaurant. For this recipe, you’ll use a blend of garlic, soy sauce, sugar, and cornstarch to create a sticky sweet marinade for the edamame.
The marinade is quickly whipped up over the stove in a couple of minutes before the frozen edamame is added to the pan. The edamame is then coated in the sauce and cooked for a few minutes until it’s heated through.
This garlic edamame recipe seriously couldn’t be easier to make or tastier to eat! Plus, edamame is full of wonderful nutrients like fiber and protein, so you can feel good about the fact that your snack offers nutritional benefits too.
Summary |
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Cook time: 7 minutes
Prep time: 3 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 1/2 lb frozen edamame
- 2-3 tsp minced garlic
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 1/2 tbsp water
- 1/4 tsp cornstarch
- 1/2 tbsp vegetable oil
Instructions
- To a small bowl, add the soy sauce, sugar, water, and cornstarch. Whisk together to combine.
- Place a large, nonstick skillet over medium-high heat. Add the vegetable oil and warm for about 10 to 15 seconds.
- Add the garlic in and sauté until the garlic is golden.
- Pour the soy sauce mixture into the skillet and stir to combine. Add in the frozen edamame and again stir to combine and get the edamame coated in the sauce.
- Cook the edamame over medium heat for about 2 to 4 minutes until the edamame is warm and heated through.
Additional information
Recipe adapted from joyousapron.com
