This spicy garlic ginger edamame recipe is ridiculously simple to make and tastes amazing. Cooking edamame at home is easy and takes minutes.
Watch The Video
The first time we tried edamame was at a sushi restaurant. It’s often sold as an appetizer. We’ve often found it served simply with sea salt sprinkled on top of steamed edamame pods, but in this recipe, we kick up the flavors with lots of garlic, ginger and a spicy chili sauce.
What is edamame and how do I eat it?
Edamame are young soybeans, which means the beans are soft and easy to eat. Just like in this recipe, edamame is often cooked and served inside the shell. They are high in protein and essential vitamins, and they are really fun to eat.
You don’t actually eat the shell. Instead, to eat them, use your front teeth to scrape the beans out of their shell. They pop out really easily.
How to cook edamame
To cook edamame at home, start with fresh or frozen edamame in the shell. Since it’s more available, we use frozen. Then steam or boil them until the pods are bright green and warmed through. Drain them, and then sprinkle with some sea salt or skip the salt and toss the pods with our gingery garlic sauce (it’s so good).
Making the spicy garlic ginger sauce
This sauce can be made in advance and kept in the refrigerator for a day or so. It’s very simple to make. Simply heat minced garlic and ginger in some oil until fragrant (this takes a minute, tops). Take the skillet off of the heat and stir in soy sauce, something sweet like maple syrup, and something spicy like Sambal Oelek or Sriracha.
I prefer Sambal Oelek, which is a powerhouse in the kitchen. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s also sold in most grocery stores, just check the international aisle.
When the edamame is cooked, just toss in the sauce. Simple!
More simple recipes
- Easy Green Bean Salad with Crispy Shallots
- 10 Minute Lemon Garlic Sautéed Bok Choy
- Sweet Chili Baked Chicken Wings
Spicy Garlic Ginger Edamame
- PREP
- COOK
- TOTAL
This spicy garlic edamame is ridiculously simple to make and tastes amazing. Cooking edamame at home is easy and takes minutes. In the recipe, we cook the edamame in their shells. You don’t actually eat the shells, though. To eat the beans inside, use your front teeth to scrape the beans out of their shell. They pop out really easily.
Watch Us Make the Recipe
You Will Need
1 pound fresh or frozen edamame in their pods
1 tablespoon neutral oil like avocado, grape seed or safflower oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons light soy sauce or tamari
2 to 3 teaspoons pure maple syrup, sugar or honey
1 teaspoon toasted sesame oil
1/2 to 1 tablespoon Sambal Oelek or Sriracha
Directions
- Cook Edamame
1Edamame can be made on the stovetop or in the microwave.
2To boil edamame: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
3To microwave edamame: Place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, and then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.
- Make the Sauce
1Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
2Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
3Toss the edamame with the sauce and serve.
Adam and Joanne's Tips
- Sambal Oelek is a chili paste made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores, just check the international aisle.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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This is an awesome recipe – sooo yummy! Even my husband liked it. I had a leftover portobello which I stuffed with shelled edamame, poured over some of this sauce and topped it with cheese for my husband.This certainly will go down in my kitchen history! Thanks! Greetings from Germany!
Well, as always, this did not disappoint. I ate a pound of edamame with this sauce. Now making more of the same sauce to marinate the chicken breasts and sprinkle over broccoli. SO addictive.
Abs perfect ..so flavourful !! Love the sauce
Great recipe
I will be making this edamame recipe
Wonderful!
Some recipes say to not eat the shell. Can we eat the shell with this recipe?
Hi Lucy, While I don’t think there is anything wrong with the shell, they are quite tough/stringy. I don’t think I would eat them, personally.
Hello! This recipe is great. I had some Kadoya Hot Sesame Oil on hand that I used to cover 2 ingredients. Turned out delicious. Thanks for sharing.
Glad you could figure out a shortcut!
Thank you for this recipe! It turned out awesome and exactly what I was looking for. Will make again and again!
Exactly what we love to hear! Thanks for coming back and sharing, Mariann.
Exactly like the recipe I enjoyed in Vegas. I am addicted and adding this recipe to my recipe lineup. Thank you
Yay! We first had a spicy edamame dish in a restaurant, too. We loved it so much that we had to recreate it at home. So happy you enjoy it, Brooke!
These are the best! My wife (who is the edamame lover) thinks they are the best she has ever had.
Oh wow, such a wonderful thing to read!
My vegan daughter and non vegan husband loved this recipe. Thank you
Wonderful! So happy they enjoy it.
Can’t stop snacking! This recipe is so yummy!
Haha, yes! They are hard to turn down.