15-Minute Garlic Edamame
A simple, delicious garlic edamame recipe that’s high in plant-based protein, fiber-rich, and ready in just 15 minutes. Perfect as a snack or side dish, this healthy and flavorful dish is quick, satisfying, and versatile enough for everyday meals.
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.
