Sauteed Edamame Recipes

CHILE-GARLIC EDAMAME

Steps:

• Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
• Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos

GARLIC EDAMAME

Steps:

• Mix together soy sauce, sugar, water, and cornstarch in a small bowl.
• Heat up large skillet with 1/2-1 tbsp vegetable oil (See Note 1) under medium high heat.
• Once skillet is heated up, add minced garlic and sauté for a minute or two, or until garlic is browned and slightly burnt (See Note 2).
• Add the sauce to the skillet and stir for a few seconds, then immediate add frozen edamame onto the skillet.
• Stir to coat edamame with sauce. Cook for 2-4 minutes or until edamame is warm and cooked through.
• Serve and enjoy!

5-MINUTE SHELLED EDAMAME

Steps:

• Rinse the frozen edamame under warm water in a strainer, then shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the toasted sesame oil to a large skillet and heat over medium-high heat. Add the smashed garlic cloves and edamame and cook for 2 minutes until warmed through but still bright green.
• Add the soy sauce and stir until evaporated, about 1 minute. Remove from the heat and stir in the salt. Discard the garlic cloves. If desired, sprinkle with sesame seeds. Serve immediately.

SAUTEED CORN AND EDAMAME

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
• Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
• Remove from heat; stir in basil and remaining tablespoon oil and serve.

GARLIC TERIYAKI EDAMAME

Steps:

• Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

SWEET AND SPICY SOY GLAZED EDAMAME

Steps:

• Cook the edamame according to package directions.
• In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
• Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
• Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
• Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
• *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
• **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????

SPICY GARLIC GINGER EDAMAME

Steps:

• Edamame can be made on the stovetop or in the microwave.
• To boil edamame: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
• To microwave edamame: Place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, and then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.
• Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
• Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
• Toss the edamame with the sauce and serve.

EDAMAME AND SAUTEED VEGETABLE SOUP

Steps:

• Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
• Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
• Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.

SPICY EDAMAME (SOY BEANS)

Steps:

• Gather the ingredients.
• Cook frozen edamame (in their shells) in boiling water for 5 minutes.
• Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.
• In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant.
• Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat.
• Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.
• Serve spicy edamame on a platter and garnish with red chili pepper flakes.

SAUTEED EDAMAME

Steps:

• Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
• Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.