Healthy Spicy Edamame
A quick, flavorful, and nutritious snack or side, this Spicy Edamame combines garlic, chili, and crushed black pepper for a bold, satisfying taste. High in plant-based protein, fiber, and healthy fats, it’s a perfect option for meal prep or a fast, everyday treat.
Equipment
- 1 × 10-inch non-stick frying pan
- 1 × Food processor or mortar and pestle
Ingredients
- 1 tablespoon olive oil
- 14 grams garlic about 2 large cloves, peeled and roughly chopped
- 400 grams precooked edamame
- 1 teaspoon dried chili flakes
- 1 teaspoon whole black peppercorns crushed
- ¼ teaspoon salt or to taste
Instructions
- Prepare the Garlic: Start by peeling your garlic cloves. Using the flat side of a knife, gently crush each clove to release its natural oils and aroma. Then, roughly chop the garlic into small pieces. This ensures that the garlic will infuse the oil evenly and give the edamame a rich, fragrant flavor without overpowering the dish.
- Crush the Black Peppercorns: Measure out the whole black peppercorns and place them in a mortar and pestle, or use a small food processor or blender. Gently crush the peppercorns until they are coarse and aromatic. This freshly cracked pepper will give your edamame a sharp, bold spice that is far more flavorful than pre-ground pepper.
- Heat the Pan: Place a 10-inch non-stick frying pan over medium-high heat. Allow the pan to heat thoroughly so that when you add the oil, it shimmers slightly. A properly heated pan ensures that the garlic sizzles immediately and the edamame heats evenly.
- Sauté the Garlic: Add the tablespoon of olive oil to the hot pan and immediately add the chopped garlic. Stir frequently, allowing the garlic to cook until it becomes fragrant and lightly golden. Be careful not to let it burn, as burnt garlic will create a bitter flavor. This step infuses the oil with garlic, forming the flavorful base for the edamame.
- Add the Edamame: Pour the precooked edamame into the pan with the garlic and oil. Use a spatula or wooden spoon to toss the beans thoroughly, ensuring that each pod is coated with the aromatic oil. Continue to cook for a few minutes until the edamame is evenly heated through, making the pods tender but still slightly firm for a satisfying bite.
- Season with Heat: Sprinkle the dried chili flakes over the edamame and toss again to distribute evenly. The chili adds a vibrant, gentle heat that balances the savory garlic. Taste carefully and adjust according to your preference for spiciness.
- Add Black Pepper and Salt: Sprinkle the freshly crushed black pepper and ¼ teaspoon salt over the edamame. Toss the mixture thoroughly to ensure every pod is evenly seasoned. The combination of freshly crushed pepper and salt elevates the flavor while keeping the dish simple and clean.
- Final Toss and Serve: Give the edamame one last gentle toss to combine all the flavors. Transfer immediately to a serving dish while still warm. Enjoy it as a quick, protein-rich snack, a side for dinner, or a flavorful appetizer. The bold garlic, peppery spice, and subtle chili heat make every bite satisfying and memorable.
Notes
- Use precooked edamame for a fast, hassle-free preparation. Frozen edamame works perfectly; just thaw before cooking.
- Adjust chili flakes according to your heat preference. Start with less and add gradually to suit your taste.
- Freshly crushed black pepper adds more depth than pre-ground pepper. Use a mortar and pestle if possible for maximum aroma.
- Olive oil is ideal for sautéing garlic, but avocado or light vegetable oil can be substituted for a different flavor profile.
- Serve immediately after cooking for the best texture; edamame tends to lose heat and crispness if left standing too long.
