Salty, sweet, and spicy chili garlic edamame! An addictively delicious and protein-packed appetizer or side. Plant-based, gluten-free optional, and just 8 ingredients and 30 minutes required!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings (3/4-cup servings)
Cuisine Chinese-Inspired, Gluten-Free (optional), Japanese-Inspired, Vegan
Freezer Friendly: No
Does it keep? Best when fresh
16 oz. frozen edamame in pods
1/4 cup water
1/2 tsp arrowroot starch
1 Tbsp coconut oil (or sub avocado oil)
2 cloves garlic, finely minced or grated
1 Tbsp fresh ginger, finely minced or grated (~1 inch piece)
1/2 – 1 tsp red pepper flakes
1 ½ Tbsp tamari (for gluten-free or low-sodium soy sauce)
1 Tbsp maple syrup
1/2 tsp toasted sesame oil (optional)
Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for ~8 minutes, drained, and set aside.
While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.
Next, melt the coconut oil in a large rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter.
Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Bring this mixture to a boil, then reduce heat and simmer for 2-3 minutes until sauce is thick and sticky.
Best when fresh, but it will keep for 2-3 days in the refrigerator. Reheat in a microwave or covered and steamed in a skillet. Not freezer friendly.
Author Minimalist Baker