I actually made this with shelled edamame and it was very good. I added just a little margarine. Thanks! Made for Vegetarian swap-June.
Great recipe. I did halve the amount of spices but kept the amount of oil the same. I really liked the spice blend here and I think it could be good to spice up green beans, peas, and carrots as well. Thank you.
My first try at Edamame and I really enjoyed it. Great for a snake. I used 12 oz of frozen edamame, cooked for 5 minutes then cooled as instructed. I cut the chili and garlic powder to 1 tbls each and that was plenty for us. I'll make this one again. Made for Photo Forum Special :)
Are you sure it's 2 cups pods to the seasonings and not 2 lbs.? If I followed the directions as written it would be inedible for us. I started off halving the spices and mixed it with the pods. That was still too much and I had to rinse off some. In the end I enjoyed the combo of seasonings but I think the ratio is way out of wack.
Very nice! I used 1 pound of frozen shelled edamame. This dish is ridiculously simple but very delicious. It doesn't need any changes as written but the suggestion of garlic slivers does sound good. Tasty dish! Thanks for a new way to enjoy the under appreciated edamame!
Exellent! I used 1lb. shelled & proceeded as instructed. I wonder if garlic slivers slowly sauteed in oil wold be even better than garlic powder & oil? I cut back to 1TB chili & garlic since I used de-podded edamame. Is that a word? Made for the Asian Forum's Soy Tag 4/08.
I used 1 pound frozen edamame (about 3-4 cups)which took about 6 minutes to cook. I used 1 tablespoon each chili powder, garlic powder. 1/4 cup hazelnut oil which gave this a slight mild nutty taste. This was spicy as I made it. Good stuff! Lots of flavor. Thanks