Combining two of my favorite things to cook—spicy foods and edamame—makes one of my all-time favorite dishes. The recipe itself takes 15 minutes or less and requires virtually no prep work. Spicy edamame can be served as a whole meal (lunchtime favorite at my house) or as the perfect side dish at dinnertime. The recipe is super easy, even for the most basic of cooks! Serve with some milk or strawberries for your friends who can’t handle the heat!
1) Heat up 1 Tbsp of sesame oil in a large wok on high heat
2) Add in one bag of frozen edamame and let cook until defrosted on the surface and appears bright green
3) Add in
1 1/2 Tbsp Olive Oil
I tsp Pink Himalayan sea salt
I tsp Freshly Ground Pepper
2 tsp garlic powder
2 tsp red chili flakes
4) Stir, and let cook till edamame is tender and cooked
5) Turn heat down to low and add in
2 tsp garlic chili paste
2 Tbsp Soy Sauce
2 tsp minced garlic
6) Let cook until the edamame begins to absorb the sauce. If you like the shells crispy, turn the heat back up and cook until the shells begin to blacken and burn slightly.
7) Serve in a big bowl and enjoy!
Cooking is about feel and connection to the food you are cooking. To me, cooking for other people is one of my favorite things. Sitting around a table surrounded by family and friends enjoying a home cooked meal that you prepared from scratch is like a therapeutic activity filled with love, excitement, and creativity. I love the complexity that comes from cooking a meal from the most basic of ingredients and turning it into a masterpiece. You could say that cooking is my favorite art form.
While these measurements are about what I use, experimenting and adding your own flavors are of the utmost importance in making the food yours. Everytime I cook this dish, I think of something I could add. For example, the chili garlic paste was not in the original recipe, I added that to get a real kick from the dish. When I cook this dish for my grandmother, she likes the sauce to be thicker, so I add a little hoisin sauce or honey and a pinch of minced ginger during step 3. My mother, on the other hand, loves the spice. When I prepare this dish for her, I add some fresh chili or cayenne peppers during step 3 from our backyard garden to give it a real kick. Knowing who you are serving and their tolerance of spice should determine the heat level. With that said, add more oradd less and make this dish of mine your own!