"There is a restaurant near my house that serves this and this is as close as I can get. I also add a small amount of rice vinegar."
16 ounces edamame, frozen or 16 ounces
fresh edamame, in the pod
vegetarian fish sauce
2 -3 teaspoons
( Or more, if you want it hotter or 'Thai' hot. You know who you are.)
garlic cloves, mashed
Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!