If you haven’t tried sauteed edamame, you’re in for a treat. The beans themselves are not flavorful, but if you know how to cook them and have a great sauce recipe, they are delicious and actually addictive. It took me a couple of recipes to perfect this dish to match a restaurant version that I had tried, but now I can’t stop making and eating them!
If you’ve ever had perfectly cooked and seasoned edamame and you can’t seem to duplicate the recipe at home, don’t fret. This recipe will be loved by all!
4teaspoonsreduced-sodium tamari sauceSan-J (or GF low-sodium soy sauce or coconut aminos for soy-free)
Instructions
Bring the water to a boil in a - 3-quart saucepan or 12-inch skillet with lid set aside, add frozen edamame, cook for 3 minutes. Immediately drain and set aside.
Add oils to the saucepan and return to the heat. Add three dashes of cayenne pepper and remove from heat. Stir until cayenne pepper mixes well with the oil. Return to heat and immediately add the drained edamame. Sauté 3 minutes; add tamari sauce; cover and set aside until you prepare the rest of your meal or serve the edamame once you can comfortably handle them; 10 - 12 minutes is perfect.
Serve on a platter with a bowl for discarding of the pods. To eat, pull the beans out of the pods using your teeth. As you bite down, drag the pod out of your mouth (this allows your mouth to pick up the flavors of the sauce); discard pods.
Tips
Do not overcook! They do not taste well when they are mushy.