This spicy garlic edamame is ready like a flash perfect for your spicy cravings. It’s a delectable munching, that’s addictive that you cannot stop yourself until its finished.
Made with few ingredients-except edamame most of you have them pantry ready. More room to control the heat to suit your preference.
Have you visited Chinese restaurants and loved those warm, salty edamame that served as complementary. You hit the jackpot, this recipe is created exclusively for you.
You don’t need to sit sad on the boring evenings, try this spicy garlic edamame and feel the difference. The kick and the zing of this spicy finger food make you brisk and active.
Every time I make, I left with just the serving plate with the traces of fingerprints. And the fabulous part is that everything can be put under 10 minutes.
If you have been in our blog for some time, you could understand my love for Asian cooking. Particularly towards Asian chili sauce, it spices up any food instantaneously that definitely meets our expectation. Do you accept or feeling this edamame sauce is too spicy for you? then sriracha aioli sauce could be your favorite.
Why Spicy garlic edamame
- It’s super easy to make which does not require any kitchen skills.
- Edamame is a protein-rich, low in fat and rich in vitamins and minerals.
- A vegan snack than munching on deep-fried or store-bought ones.
- Needs less prepping work.
- Use just a pan, no mess in the kitchen.
- And finally, it is delicious.
How spicy is this Garlic edamame?
We are adding a teaspoon of chili sauce, but do not get into that too much. Since you are making it, you know what is the sweet spot for your family. Moreover, the chili sauce is just coated to the shells, we are going to eat its beans. The beauty of this recipe is to make the sauce according to our individual preference.
How to eat this spicy edamame?
You do not need to work with your hands. Just hold the tip of the edamame with fingers, bite and open the other end. And slowly slip the bean to the mouth. Enjoy the hint of sauce that you got from the bite and discard the shell.
Now, you have double point spice control, first one at the cooking, and the last one while eating. The beans get into the mouth with the hint of sauce that coated the shells.
Furthermore, I sharing the tips below to cut down the heat, if you feel it is too hot to bear.
What to serve with?
This is great to serve with cocktails or mocktails. Or it is best to serve as appetizers. Chatting with friends along with this spicy garlic edamame is the fabulous one of all anything in the world.
The following are my handpicked,
The recipe variations
- Sweet and spicy. Another interesting combination. Add a teaspoon of brown sugar for the rich glaze and delectable taste.
- Sesame oil. If you have sesame oil, use it in spite of the vegetable oil. Which gives real authentic Asian flavors.
- Red pepper flakes. On the other hand, some may find this recipe bland, if you feel you are in this category, sprinkle red pepper flakes for intense heat.
- Chili paste. Substitute Chinese chili sauce to make chili garlic edamame. This is the less spicy version that chili edamame sauce.
- Fresh edamame. If your stores carry edamame in season, you are most welcome to use it instead of the frozen.
- Soy sauce. Sprinkle a teaspoon of soy sauce, for extra depth in the punch.
How to make Spicy garlic edamame
The ingredients and their facts
Vegetable oil. Substitute with sesame oil for pure Asian flavors or any cooking oil with the neutral taste.
Garlic. Use the garlic pod and mince them finely. The garlic flakes or the garlic salt is not recommended in here.
Sesame seeds. Use either black sesame seeds or skinless sesame seeds. Add for the look and slightly roasted taste. But you may also skip.
Chili sauce. My most reliable ingredient for this spicy edamame sauce recipe. It’s hot and spicy, use half the quantity to cut it down further to choose to spice tolerance.
Edamame. This recipe is for the frozen edamame with shells. You can get them in the frozen aisle in any leading grocery stores.
The recipe directions
Steam. In a pan add two cups of water and bring it to boil.
Add edamame shells and cook it for about 2 minutes in medium to high heat.
Strain and discard the water.
Saute. In the same pan, add vegetable oil and minced garlic.
In low heat, cook until garlic is fragrant. Garlic gets burned easily and so always choose to cook in low to medium heat.
Add sesame seeds, chili sauce, and edamame.
Combine. Toss until all the ingredients are combined together.
The recipe FAQ
How to store spicy garlic edamame and reheat?
Store the leftover in the airtight container or bags. Refrigerate the spicy edamame to use within five days. Or freeze it to use within 3 months.
Once I have tested frozen spiced edamame after four months, the edamame pods were good but the spices lost its freshness. So I advise using within three months from the time of storing.
To reheat from the frozen, thaw the edamame overnight in the refrigerator and reheat in the microwave. For the best results, sprinkle water over edamame and microwave it.
How to reduce the heat once cooked?
It can be done in two ways if you find it is too hot after preparing.
Add a teaspoon of brown sugar and toss it over the heat for one minute until the sugar coats the edamame evenly.
Take out half the quantity of spice coated edamame and rinse in the water. Then add the same with the rest of the spiced edamame. Toss again for the even coating. These are the best way to reduce heat once cooked.
Can I make ahead?
This party-friendly recipe, make a day prior to the party to save you from last-minute stress and the mess.
Other spicy appetizers you may like,
Spicy garlic edamame
- 2 cups water
- 1 cup edamame with shells and frozen
- 1 tsp vegetable oil /sesame oil/canola oil
- 1 tbsp garlic minced
- 1 tbsp chili paste Asian
- 1 tsp sesame seeds
- In a pan add water and bring it to boil.
- Add edamame and cook for about 2 minutes or it cooked completely.
- Strain and discard the water.
- In the same pan, add the vegetable oil and the minced garlic.
- Saute until the garlic changes its color slightly.
- Add chili paste, sesame seeds, and the steamed edamame.
- Toss well and serve immediately.