This Garlic Edamame is my go-to for an easy, delicious snack or side – a delightful mix of edamame beans, garlic, ginger, olive oil, and sea salt.
Table of Contents
What is Edamame?
Edamame are young, green soybeans typically harvested before they fully mature. They are often sold in their pods and can be boiled, steamed, or sautéed. Edamame is known for its slightly sweet, nutty flavor and firm, tender texture.
They are a popular snack or appetizer in many cuisines, particularly in Japanese cuisine, and are rich in protein, fiber, and essential nutrients, making them a healthy and tasty addition to various dishes.
Reasons to Love Garlic Edamame
- Garlic Edamame is my go-to when I need a protein-packed snack that’s also healthy.
- This Garlic Edamame recipe is super simple and quick, perfect for those busy days.
- Even my picky eaters enjoy the mild and yummy taste of Garlic Edamame.
Recipe Ingredients
- Edamame Beans: These beans have a naturally sweet and nutty flavor.
- Grated Garlic: The bold, pungent garlic infuses the edamame with a savory.
- Grated Ginger: Fresh ginger brings a zesty, spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Spicy Garlic Edamame: Mix in 2 tablespoons of light soy sauce, 2 teaspoons of maple syrup or honey, and ½ to 1 tablespoon of Sriracha with the garlic and ginger. This blend gives the edamame a perfect sweet and spicy kick.
- Garnish Options: Consider garnishing your Garlic Edamame with a sprinkle of sesame seeds or a handful of finely chopped fresh herbs like cilantro or parsley. You can also add a drizzle of toasted sesame oil for a nutty aroma or a few chili flakes for a bit of heat.
How to Make Garlic Edamame
Step #1: Boil edamame according to package directions. Drain and set aside.
Step #2: Meanwhile, heat the olive oil in a large pan or cast-iron skillet over medium-high heat.
Step #3: Transfer drained edamame to the hot pan and sauté for 3 to 5 minutes, letting the pods get brown on both sides.
Step #4: Add grated garlic and ginger to the pan and toss well to coat. Turn off the heat and continue tossing the beans for 2 minutes.
Step #5: Transfer beans to a large bowl and let cool for ten minutes. Toss with salt according to taste. Serve warm, with an extra bowl for the empty pods.
Expert Tips
- Thaw Frozen Edamame: Before you start boiling, let the frozen edamame thaw for a few minutes. This helps them cook more evenly and speeds up the boiling process.
- Don’t Overcrowd the Pan: When you’re sautéing the edamame, make sure they’re in a single layer. Overcrowding the pan can lead to uneven browning and more steaming than browning.
Frequently Asked Questions
Garlic Edamame is perfect alongside appetizers like egg rolls, or spring rolls. For a complete meal, serve it with rice, fried rice, or stir fries like broccoli chicken stir-fry or a vegetable stir-fry.
The pod of the edamame is not edible; you only eat the beans inside. To eat edamame, place one pod in your mouth, slide out the beans with your teeth, and discard the edamame pods.
Storage Info
To store Garlic Edamame, place the cooled beans in an airtight container and refrigerate for up to 3 days. While you can freeze them for up to a month, the texture might change slightly.
Reheat by sautéing in a hot pan for a few minutes or you can microwave it for 1-2 minutes until warmed through. For best results, avoid reheating multiple times to maintain flavor and texture.
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Garlic Edamame Recipe
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Ingredients
- 1 1 pound bag frozen in-shell edamame beans
- 1 tablespoon extra virgin olive oil
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 tablespoons coarse sea salt
Instructions
- Boil edamame according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large pan or cast-iron skillet over medium-high heat.
- Transfer drained edamame to the hot pan and sauté for 3 to 5 minutes, letting the pods get brown on both sides.
- Add grated garlic and ginger to the pan and toss well to coat. Turn off the heat and continue tossing the beans for 2 minutes.
- Transfer beans to a large bowl and let cool for ten minutes. Toss with salt according to taste. Serve warm, with an extra bowl for the empty pods.
NOTES
Nutrition
So good I ended up eating most of it straight from the pan. I love how garlicky it tastes!!!
This is my first time buying edamames but i bought the shelled ones can i still fix them with garlic and ginger or will it taste the same
Hi Aldan,
I would heat the shelled ones however the bag says, then add the garlic, ginger and salt, but you may not need as much since it is going directly on them, so I would start with just a little of each and add more to your taste.
– Linda
Holy edamame, these are so good! I found this recipe on Pinterest and knew I HAD to make it right away. It’s so good it’s making it onto my blog later today as well. Thanks for sharing!!
Thanks, Kelli! I love this recipe, too 🙂
I can eat so much edamame too! I had “angry edamame” once at a restaurant and they were coated in spicy seasonings and delicious. Definitely making these at my family vacation in a few weeks!
I love that idea! I’m a huge fan of spicy food. 🙂