Crispy Chili-Garlic Edamame

Place the frozen edamame in a colander and rinse under hot water for 30 seconds to thaw, then pat dry thoroughly with a paper towel.

Heat the sesame oil in a large non-stick skillet over medium-high heat.

Add the edamame to the pan and spread them into a single layer, cooking undisturbed for 3 to 4 minutes until the edges are lightly browned.

Stir in the minced garlic and chili flakes, sautéing for 1 minute until fragrant.

Pour the soy sauce over the edamame and toss quickly for 30 seconds until the liquid is evaporated and the beans are glazed.

Season with a pinch of salt if desired and serve immediately while hot.