This garlic edamame recipe is a quick, flavorful snack or side dish packed with plant-based protein and fiber, making it a satisfying, nutrient-rich choice.
With just a few simple ingredients—edamame, garlic, olive oil, and soy sauce—it’s low in saturated fat and perfect for everyday meals.
Quick to prepare and full of vibrant flavor, it’s ideal for busy weeknights or healthy snacking.
15-Minute Garlic Edamame
Equipment
- 1 wide skillet
- 1 pot for boiling water
- 1 strainer or colander
- Paper towels
- Measuring spoons (1 tbsp)
- Knife or garlic press
Ingredients
- 14 ounces frozen edamame
- 2 cloves garlic peeled
- 2 tablespoons olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chili crisp optional
- Salt to taste
Instructions
- Boil the Edamame: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to the water—this enhances the natural flavor of the edamame. Once the water is boiling, add the frozen edamame pods. Let them cook for 4–5 minutes until tender but still bright green. Avoid overcooking, as this will make the edamame mushy and reduce its vibrant color.
- Drain and Cool the Edamame: Once the edamame is cooked, drain it immediately using a colander or strainer. Rinse the pods under cold running water to stop the cooking process. This helps retain the bright green color and ensures the beans inside stay firm and plump. After rinsing, spread the edamame on a layer of paper towels and gently pat them dry. Removing excess water is important to prevent oil splatters in the next step.
- Infuse the Oil with Garlic: Place a wide skillet on medium heat and add 2 tablespoons of olive oil. Smash the garlic cloves gently with the side of a knife, keeping them whole. Add the smashed garlic to the skillet and let it cook for 2–3 minutes, stirring occasionally. The goal here is to infuse the oil with a fragrant, mellow garlic flavor without browning or burning the garlic. The aroma should be rich and inviting.
- Sauté the Edamame with Garlic: Add the drained and dried edamame to the skillet with the garlic-infused oil. Toss everything together carefully using a spatula or tongs to coat the pods evenly with the flavored oil. Keep the edamame over medium heat for 2–3 minutes, stirring occasionally to ensure every pod is lightly sautéed. The heat should be just enough to make the edamame sizzle while keeping the beans firm and bright green.
- Add Soy Sauce and Seasoning: Once the edamame is evenly coated and sizzling, drizzle 1 tablespoon of low-sodium soy sauce over the pods. Stir quickly to combine so the soy sauce lightly coats the beans without overpowering them. Taste and add salt as needed, keeping in mind that soy sauce already contributes some saltiness. For an extra kick, you can add 1 tablespoon of chili crisp at this stage, tossing well to distribute the heat evenly.
- Remove Garlic and Serve: Discard the garlic cloves from the skillet—they’ve already imparted their flavor. Transfer the edamame to a serving bowl, or serve directly from the pan for a rustic touch. For easy snacking, place a small dish on the side to discard the pods after eating. To enjoy, hold a pod between your fingers, bite gently to pop the beans out, and discard the shell. The beans will be fully coated with the garlic and soy flavors, creating a finger-licking, irresistible snack.
- Optional Garnishes and Tips: For extra flavor, sprinkle with sesame seeds or a dash of freshly cracked black pepper. If serving as a side dish with dinner, pair with steamed rice, grilled tofu, or a light miso soup for a complete meal. This dish can also be prepared ahead and reheated gently over low heat for a quick, protein-rich snack any time of day.
Notes
- Use frozen edamame pods for convenience—they retain nutrients and cook quickly.
- Patting the edamame dry after boiling prevents hot oil splatters.
- Smash garlic cloves gently to release flavor without overwhelming the dish.
- Adjust soy sauce and chili crisp to taste; start with less and add gradually.
- Serve immediately for best texture and flavor; reheating may slightly soften the beans.
- Optional garnishes: sesame seeds, freshly cracked black pepper, or a drizzle of toasted sesame oil.
- This recipe is naturally vegan, gluten-free (if using gluten-free soy sauce), and low in saturated fat.
Chef’s Secrets For Perfect Edamame
The key to perfectly cooked garlic edamame lies in timing and technique.
Boiling the pods just until tender preserves their bright green color and natural crunch, while immediately rinsing with cold water stops them from overcooking.
When sautéing, low-to-medium heat ensures the garlic infuses the oil without burning, giving a mellow, aromatic flavor.
Always discard the garlic before serving to avoid overpowering bitterness.
Using high-quality olive oil and low-sodium soy sauce enhances the subtle flavors and keeps the dish light and healthy.
Serving Suggestions And Flavor Pairings
Garlic edamame works beautifully as a snack, appetizer, or side dish.
Serve it warm alongside steamed rice, miso soup, or grilled tofu for a balanced meal.
You can also pair it with Asian-inspired dishes like stir-fried vegetables, teriyaki chicken, or sushi rolls.
For a party or casual gathering, place it in a small bowl with a side dish for discarded pods.
A sprinkle of sesame seeds, chopped scallions, or a drizzle of chili crisp elevates the presentation and adds extra flavor.
Storage Tips To Keep Fresh
Cooked edamame is best enjoyed immediately, but leftovers can be stored safely in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over low heat with a splash of soy sauce or a few drops of oil to restore the flavor and texture.
Avoid microwaving for too long, as it can make the beans soft.
For longer storage, blanched, shelled edamame can be frozen for up to 2 months; simply thaw and reheat before serving.
Frequently Asked Questions
1. Can I use fresh edamame instead of frozen?
Yes! Fresh edamame works well, but you’ll need to cook it slightly longer until tender. Frozen edamame is convenient and usually picked at peak ripeness, preserving flavor and nutrients.
2. Is chili crisp necessary in this recipe?
No, chili crisp is optional. It adds a spicy, crunchy kick, but the garlic and soy sauce already provide plenty of flavor. Adjust based on your spice preference.
3. How do I avoid oily splatters when cooking?
Patting the boiled edamame dry removes excess water, which prevents hot oil from spattering. Use medium heat and avoid overcrowding the pan to keep cooking safe and even.
4. Can I make this recipe ahead of time?
You can prep the edamame ahead by boiling and drying the pods, then sautéing them just before serving. Fully cooked edamame is best eaten immediately for optimal texture.
5. What are the nutritional benefits of edamame?
Edamame is high in plant-based protein, rich in fiber, low in saturated fat, and packed with essential vitamins and minerals. It supports heart health, digestion, and provides a filling, nutrient-dense snack or side dish.
