Crispy Chili-Garlic Edamame
Shelled edamame sautéed with garlic, chili flakes, and soy sauce for a savory, high-protein snack.
Recipe Author
Riff Kitchen@riffkitchen
Crispy Chili-Garlic Edamame
Shelled edamame sautéed with garlic, chili flakes, and soy sauce for a savory, high-protein snack.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 2 prep · 8 cook
- 10 min
- servings
- 2
- effort
- Easy
Chef's note
This recipe transforms frozen edamame into a highly addictive snack that hits the spot when you crave salty heat.
Method
6 steps · tap one to tick it off
Tips
Dry the edamame thoroughly. Water left on the thawed beans steams them instead of browning them, and it makes the hot oil spit. Pat them dry before they go in the pan.
Fry in plain sesame oil, not toasted. Toasted sesame oil smokes and turns bitter over medium-high heat. Use untoasted sesame oil to fry, and add a few drops of toasted oil at the end for aroma.
Add the garlic after the beans brown. Minced garlic burns in the time it takes edamame to blister. Adding it in step 4, for one minute only, keeps it golden.
Swaps
No soy sauce? Tamari, or coconut aminos, which are sweeter and less salty, so add a pinch more salt.
No chili flakes? Gochugaru, or a pinch of cayenne, which is hotter, so use less.
No sesame oil? Vegetable or peanut oil. You lose the nutty flavor, so the garlic does more of the work.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but lose their crisp edges.
Freezer: Not worth freezing: the glazed beans thaw soft and wet.
Reheat: In a hot dry skillet for 2 to 3 minutes, tossing, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Chef's note
This recipe transforms frozen edamame into a highly addictive snack that hits the spot when you crave salty heat.
Instructions
Follow the steps to perfection.
Tips
Dry the edamame thoroughly. Water left on the thawed beans steams them instead of browning them, and it makes the hot oil spit. Pat them dry before they go in the pan.
Fry in plain sesame oil, not toasted. Toasted sesame oil smokes and turns bitter over medium-high heat. Use untoasted sesame oil to fry, and add a few drops of toasted oil at the end for aroma.
Add the garlic after the beans brown. Minced garlic burns in the time it takes edamame to blister. Adding it in step 4, for one minute only, keeps it golden.
Swaps
No soy sauce? Tamari, or coconut aminos, which are sweeter and less salty, so add a pinch more salt.
No chili flakes? Gochugaru, or a pinch of cayenne, which is hotter, so use less.
No sesame oil? Vegetable or peanut oil. You lose the nutty flavor, so the garlic does more of the work.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but lose their crisp edges.
Freezer: Not worth freezing: the glazed beans thaw soft and wet.
Reheat: In a hot dry skillet for 2 to 3 minutes, tossing, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix