Asian Spicy Garlic Edamame – an easy, totally addicting snack or side dish – is a flavor explosion in your mouth!
Spicy Garlic Edamame
Have you ever ordered steamed edamame at a Japanese restaurant? Well, these Spicy Garlic Edamame are even better, thanks to the spicy sauce made with garlic, ginger, soy sauce, cayenne, and honey. They are finger-licking good and super easy to make. Edamame is a great plant based source of protein! More edamame recipes I love, Edamame Fried Rice, Spicy Sriracha Tofu Rice Bowls, Edamame Hummus, and Spiralized Raw Zucchini Salad with Avocado and Edamame to name a few.
This spicy snack is so flavorful and made with ingredients you probably already have in your pantry. Trust me, make them once, and you’ll be making them again and again! If you cook them, come back and leave a comment! I can’t wait to hear what you think.
How To Eat Edamame
The pod of the edamame is not edible, you only eat the beans inside the pod. To eat edamame, place one edamame pod in your mouth, slide out the edamame beans with your teeth, and discard the pods.
What goes well with edamame?
This spicy edamame would be excellent as a side dish with California Shrimp Sushi Stacks, Cauliflower Fried Rice, General Tso Chicken, or Chicken and Broccoli Stir-Fry. You could also serve it as a snack or appetizer for a party or football game with these Shrimp Egg Rolls.
- Thaw your edamame overnight in the refrigerator or microwave for a couple of minutes to defrost.
- Use shelled edamame instead of in the pods.
- Swap edamame with green beans or snap peas.
- If you love the spicy garlic sauce, serve it over your favorite roasted vegetables, like broccoli or cauliflower, for a side dish.
- Sub soy sauce for gluten-free soy sauce, coconut aminos, or tamari to make the edamame gluten-free.
How To Make Edamame
More Asian Recipes:
- Easy Wonton Soup
- Spicy Tuna Poke Bowls
- Chicken Zucchini Stir Fry
- Air Fryer Asian Glazed Boneless Chicken Thighs
- Pineapple Shrimp Fried Rice
Spicy Garlic Edamame
- 1/2 tsp orange zest
- 1/4 tsp cayenne pepper
- 1 tbsp sesame seeds toasted
- freshly ground pepper to taste
- 1/4 cup reduced-sodium soy sauce or gluten-free soy sauce
- 1/4 cup reduced-sodium chicken or vegetable broth
- 1 tbsp honey
- 2 tsp canola or vegetable oil
- 4 cloves garlic chopped
- 1 tsp grated ginger
- 5 cups edamame in pod*
- *If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
- In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper. Set aside.
- In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat.
- Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
- Meanwhile, heat a large non-stick skillet or wok over medium-high heat.
- Add the oil, garlic and ginger and sauté for 30 to 60 seconds.
- Add edamame and orange peel/spice mixture and toss to evenly coat.
- Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.
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