Stir Fried Edamame with Garlic and Chile
I must confess that I don’t follow football. I couldn’t even tell you who’s playing in the upcoming game. However, when there is a reason to make over-the-top snack food and lounge on the couch watching crazy ads – who can resist?
This quick and easy recipe for stir fried edamame manages to satisfy the craving for salty, spicy and crunchy finger food while still scoring on the healthy side. When I introduced this recipe to my family, it quickly became a favorite snack. Even my brother, who grew up claiming to like nothing green but jelly beans, will chow down an entire bowl in nothing flat! So add this to your Superbowl line up and feel slightly less guilty about all those chicken wings.
Serves 2-4 (depending on how much you like to share!)
Recipe from Gourmet Magazine
1 lb. frozen edamame (soybeans in shell)
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon Asian sesame oil
1/4 teaspoon dried hot red-pepper flakes
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Cook soybeans in a 5-6 quart pot of boiling unsalted water for 5 minutes, then drain in a colander.
Stir together soy sauce, oyster sauce, sesame oil, and red-pepper flakes in a small bowl.
Heat wok over high heat until a drop of water evaporates immediately. Add vegetable oil, swirling it to coat wok. Add ginger and garlic and stir fry until fragrant, about 15 seconds, then add soybeans, and stir fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until soybeans are well coated and most of liquid is evaporated, about 1 minute.