Prep 10 mins
Cook 5 mins
Edamame, the Japanese word for soybean, grow in clusters on bushy branches. To retain freshness, soybeans are usually parboiled and grozen. Edamame, a rich source of protein, have been enjoyed for over two thousand years in East Asia
- 1 teaspoon sesame oil (dark)
- 2 teaspoons garlic, minced
- 1 (10 ounce) bag edamame, frozen shelled
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook stiring, until tragrant, about 30 seconds. Stir in the edamame, salt, cayenne; cook, stiring, until heated through, about 4 minutes.
These were so delicious and became the focal point of a point-friendly meatless meal. I used jarred garlic which is less aromatic and had to used about 50 percent more - as has been the case in other dishes made with this ingredient. This will be a fuss free staple for me.
The galic & Cayenne is lovely on the beans. I pre cooked the beans for 4 minutes and took the liberty of adding a large onion. I started frying the onion before adding the beans and spices to the pan. Lovely flavor - enjoyed by all
Delicious!! I added more salt and cayenne for my family's taste. Be careful not to overcook or they turn out dry (found out the hard way). Edamame is one of the few veggies all my family will eat so I will be making this again. Thanks.