Spicy Garlic Edamame

For the Edamame

2 cups frozen edamame pods (in-shell)

1 tsp salt (for boiling)

For the Spicy Garlic Sauce

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp sesame oil

3 cloves garlic (minced)

1 tsp fresh ginger (grated)

1 tsp red pepper flakes (adjust for spice level)

1 tsp honey or maple syrup (optional, for balance)

1 tsp rice vinegar

1 tsp toasted sesame seeds (for garnish)

1 green onion (chopped, for garnish)

Cook the Edamame

Boil the Edamame:
- Bring a large pot of water to a boil and add salt.
- Add frozen edamame pods and boil for 3-4 minutes until tender.
Drain and Set Aside:
- Drain the edamame and pat dry with a paper towel.

Make the Spicy Garlic Sauce

Sauté the Garlic and Ginger:
- In a pan, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the Spices:
- Stir in red pepper flakes and sriracha (if using).
Finish the Sauce:
- Pour in soy sauce, rice vinegar, and honey.
- Stir well and let simmer for 1 minute.

Toss the Edamame

Coat with Sauce:
- Add the cooked edamame to the pan and toss until well coated.
Simmer for Flavor:
- Let the edamame soak up the sauce for 1-2 minutes.

Serve and Garnish

Transfer to a Bowl:
- Pour the spicy garlic edamame into a serving dish.
Garnish:
- Sprinkle with toasted sesame seeds and chopped green onions.
Enjoy Immediately:
- Serve hot and suck the flavors off the pods before discarding the shells.

Pro Tips

For Extra Heat: Increase red pepper flakes or add a teaspoon of gochujang (Korean chili paste).
For a Smoky Twist: Add a dash of smoked paprika or a drizzle of chili oil.
Make It Ahead: The sauce can be prepped in advance and stored for up to a week in the fridge.