Spicy Garlic Edamame
- 16 oz edamame
- 3 quarts salted water
- 0.5 tsp arrowroot starch
- 1 Tbsp coconut oil
- 2 cloves garlic
- 1 Tbsp ginger
- 0.5 tsp red pepper flakes
- 1.5 Tbsp tamari
- 1 Tbsp maple syrup
- 0.5 tsp toasted sesame oil (optional)
- 1 small mixing bowl
- 1 skillet
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 to 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 to 3 minutes until sauce is thick and sticky.
Remove from heat, add the edamame, and stir to combine with sauce. Finish with the toasted sesame oil (optional), toss, and enjoy! Delicious alongside stir-fries, fried rice, or noodles!
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.