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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