Ingredients:

  • 12 oz (340g) frozen edamame in pods
  • 1 tbsp (15ml) neutral oil
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) chili crunch oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) fresh ginger, finely grated
  • 1/4 tsp (1.5g) red pepper flakes

Instructions:

  1. Whisk together the soy sauce, honey, chili crunch, sesame oil, and red pepper flakes in a small bowl. Set aside to allow flavors to meld.
  2. Heat the neutral oil in a large non-stick skillet or wok over medium-high heat. Add the frozen edamame and stir-fry for 5–7 minutes until the pods are hot through and slightly blistered.
  3. Reduce heat to medium. Add the minced garlic and grated ginger to the pan with the edamame, sautéing for 30 seconds until fragrant but not browned.
  4. Pour the prepared glaze over the pods. Toss continuously for 1–2 minutes until the sauce bubbles and reduces into a glossy, mahogany-colored coating. Remove from heat immediately once thickened.