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Spicy Garlic Edamame

Spicy Garlic Edamame

⏲ Total Time
30 minutes

🧂 Ingredients

  • 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)

🍳 Cookware

  • 1 small mixing bowl
  • 1 skillet

📝 Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

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.

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