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Spicy Edamame appetizer in a white bowl with dipping sauce.
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Spicy Edamame Recipe

Spicy Edamame is a quick, protein-packed snack or side dish made with tender edamame pods tossed in a sweet-and-spicy ginger garlic sauce with chili crisp and sesame. Ready in about 20 minutes and totally crave-worthy. 
Prep Time10 minutes
Course: Side Dish, Snack
Cuisine: asian
Diet: Vegan, Vegetarian
Servings: 2
Author: Kellie
Cost: $8

Equipment

  • saucepan or steamer
  • mixing bowl
  • measuring spoons
  • whisk
  • small skillet

Ingredients

Edamame

  • 1 pound frozen edamame in the pod
  • 1 teaspoon kosher salt for the water

Sweet & spicy ginger sauce

  • 2 tablespoon low-sodium soy sauce or tamari
  • 1 1/2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon grated fresh ginger use a microplane
  • 2 cloves garlic grated or minced
  • 2 teaspoon chili crisp or 1 teaspoon sriracha or 1/2–1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch

To finish (optional but very good)

  • 2 teaspoon toasted sesame seeds
  • Sliced scallions
  • Extra chili crisp
  • Lime wedges

Instructions

  • Bring a large pot of salted water to a boil. Add edamame and cook 3–5 minutes (until hot and tender). Drain well and set aside.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, chili crisp (or your heat), and sesame oil.
  • Heat a large skillet over medium heat. Pour in the sauce and bring it to a gentle simmer for about 30 seconds. Whisk the cornstarch with 1 tablespoon of water to make a slurry. Stir in the cornstarch slurry and cook 30–60 seconds, stirring, until the sauce turns shiny and slightly thick.
  • Add drained edamame to the skillet and toss until every pod is coated and warmed through, 1–2 minutes.
  • Sprinkle with sesame seeds and scallions. Add an extra spoon of chili crisp if you like. Serve immediately (with a bowl for the pods).

Notes

  • Sweeter: Add an extra 1/2 tablespoon honey (or brown sugar).
  • More heat: Add more chili crisp or a pinch of cayenne.
  • Stickier glaze: Let the sauce reduce 15–30 seconds longer before adding the edamame.
  • No cornstarch? Simmer the sauce 1–2 minutes until slightly syrupy (it’ll be a bit thinner but still coats).

Nutrition

Calories: 362kcal | Carbohydrates: 35g | Protein: 24g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1740mg | Potassium: 1116mg | Fiber: 10g | Sugar: 6g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 7mg