Spicy Garlic Edamame
A quick, flavorful, and protein-rich appetizer or side dish. This Spicy Garlic Edamame features a sticky sweet-and-spicy sauce with garlic, ginger, and red pepper flakes. Ready in 30 minutes, it’s perfect for everyday meals, meal prep, or pairing with stir-fries, fried rice, and noodles. Plant-based, fiber-rich, and packed with heart-healthy fats.
Equipment
- Large rimmed skillet or non-stick pan (1)
- Small mixing bowl or measuring cup (1)
- Whisk (1)
- Spoon or spatula (1)
- Large pot (for boiling or steaming edamame)
Ingredients
- 16 oz frozen edamame in pods
- ¼ cup water
- ½ tsp arrowroot starch
- 1 Tbsp coconut oil or avocado oil
- 2 cloves garlic finely minced or grated
- 1 Tbsp fresh ginger finely minced or grated (~1-inch piece)
- ½ – 1 tsp red pepper flakes
- 1 ½ Tbsp tamari gluten-free if needed
- 1 Tbsp maple syrup
- ½ tsp toasted sesame oil optional
Instructions
- Prepare the Edamame: Start by cooking the frozen edamame. You can boil, steam, or microwave them depending on your preference. If boiling, bring a large pot of salted water to a gentle boil, then add the edamame pods. Cook for about 8 minutes, until tender but still firm. If steaming, place the edamame in a steamer basket over simmering water and cover for 5–7 minutes. For microwaving, place the edamame in a microwave-safe bowl, cover, and heat for 3–4 minutes. Once cooked, drain any excess water and set the edamame aside to cool slightly.
- Make the Arrowroot Slurry: In a small mixing bowl or measuring cup, combine 1/4 cup of water with 1/2 teaspoon of arrowroot starch. Use a whisk or fork to thoroughly dissolve the starch, ensuring there are no lumps. This mixture will act as a thickening agent for the sauce, giving it a glossy, sticky texture that clings perfectly to the edamame. Set this slurry aside for later use.
- Sauté Aromatics: Heat 1 tablespoon of coconut oil (or avocado oil) in a large rimmed skillet over medium-low heat. Once the oil is shimmering, carefully add the finely minced garlic and ginger along with the red pepper flakes. Stir frequently and sauté for 1–2 minutes until the mixture becomes fragrant and starts to lightly sizzle. Be vigilant—garlic burns quickly, and burnt garlic can add a bitter taste, so adjust the heat as needed. This step builds the base of flavor for your sauce.
- Combine the Sweet and Savory Elements: Next, add 1 1/2 tablespoons of tamari and 1 tablespoon of maple syrup to the skillet. Stir constantly to evenly blend the salty, sweet, and umami flavors with the aromatic base. Allow the mixture to come together for a minute, so the liquid slightly reduces and thickens. This combination creates a rich, balanced sauce that enhances the natural nuttiness of the edamame.
- Thicken the Sauce: Gradually pour the arrowroot slurry into the skillet while stirring continuously. Increase the heat slightly to bring the sauce to a gentle boil. Keep stirring until the sauce thickens and becomes glossy, about 2–3 minutes. This sticky sauce will coat the edamame perfectly, ensuring every bite is flavorful and satisfying.
- Toss in the Edamame: Add the cooked edamame pods directly into the skillet. Using a spatula or large spoon, toss them thoroughly in the sauce until every pod is evenly coated. The sticky, sweet-spicy sauce should cling to the edamame, infusing each bite with flavor. Make sure the pods are heated through, but avoid overcooking to retain their tender-crisp texture.
- Finish with Toasted Sesame Oil (Optional): For an added layer of aroma and richness, drizzle 1/2 teaspoon of toasted sesame oil over the coated edamame. Give the mixture a final gentle toss to distribute the flavor evenly. The sesame oil enhances the overall depth without overpowering the garlic-ginger-chili profile.
- Serve and Enjoy: Transfer the spicy garlic edamame to a serving bowl. This dish is best enjoyed fresh while warm, making it an ideal appetizer, snack, or side dish. Pair it with stir-fries, fried rice, or noodles, or enjoy it on its own for a protein-packed, fiber-rich bite. Leftovers can be stored in the refrigerator for 2–3 days and reheated in a microwave or steamed in a skillet.
Notes
- For the best flavor, use freshly grated garlic and ginger. Pre-minced versions may be convenient but won’t deliver the same aromatic punch.
- Adjust the red pepper flakes to your preferred spice level. Start with 1/2 teaspoon for mild heat or 1 teaspoon for a spicier kick.
- Arrowroot starch can be substituted with cornstarch if needed, though arrowroot provides a glossier, smoother sauce.
- The dish is best served fresh; reheating may slightly soften the edamame texture.
- Toasted sesame oil is optional but highly recommended for a nutty, aromatic finish.
