WHY THIS RECIPE WORKS: Superfast and super flavorful, this quick side dish makes for a great weeknight accompaniment to practically any protein. The toasted sesame oil amplified the nuttiness of the edamame, and a
generous amount of fresh ginger gave the fresh legumes an aromatic, spicy punch. Soy sauce stirred in at the end tied all the flavors together. You can substitute frozen, thawed, and patted dry edamame beans for fresh here. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves: 4
Total time: 15 minutes
INGREDIENTS:
- 12 ounces shelled edamame beans (2 cups)
- ½ cup water
- 1 tablespoon toasted sesame oil
- 1 scallion, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
INSTRUCTIONS:
1. Cook edamame and water in 12-inch nonstick skillet, covered, until edamame are nearly tender, about 7 minutes. Uncover and cook until water evaporates, and edamame are tender, about 2 minutes longer.
2. Push edamame to sides of skillet. Add sesame oil, scallion, and ginger to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir mixture into edamame, then stir in soy sauce. Serve.
