Recipe: Stir-Fried Spicy EdamameWhat is better at a sushi restaurant than a big bowl of salted edamame, steaming and warm? I love the buttery flavor of the soybean pods and the act of slowly coaxing them from the pods with your teeth. The only thing better: these spicy, stir-fried edamame. Savory and hot, it's the same as at the sushi restaurant but in the comfort of your own home--and with a kick! I like to fill snack-sized bags with them as an accompaniment to lunch. A minute or so in the microwave and they are rewarmed and ready to eat.
I based my recipe on the one that appeared in the R.S.V.P. section of Bon Appetit last year.
Ingredient:
16 ounce bag of frozen or fresh edamame in the pod
2 tablespoons soy sauce
2 teaspoons vegetarian fish sauce
1 teaspoon sesame oil
2-3 teaspoons canola oil
1 teaspoon
chili garlic sauce (Or more, if you want it hotter or 'Thai' hot. You know who you are.)
2 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!
Taberu to o tanoshimi kudasai! (Eat and enjoy!)
You know you are making something good when your SO walks in the door and says, in an excited voice, "is that smell coming from my apartment?" I 'went to India' tonight and made both a chickpea masala and a saag tofu. The masala was spicy and delicious, but the saag needs a little work. I guess I would like it to be a little creamier, perhaps pureed just a bit? Anyways, plenty left over and packaged up for lunch this week.
