Blanched edamame becomes dinner when you warm it with garlic and chili, then finish with salt and a drizzle of hot oil. The shelf holds the whole meal here, so you start and finish in minutes.

Serves 2. 12 minutes, 8 at the stove.

About 870 calories a serving, 59 g protein, 46 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Mince 3 cloves of garlic and add to the pan, stirring until fragrant, about 1 minute.1 min
2. Pour the full bag of edamame into the skillet and stir to coat with the oil and garlic. Cook for 4 minutes, shaking the pan occasionally, until the beans are warmed through and beginning to char lightly.4 min
3. Transfer the edamame to a bowl. Wipe the skillet clean and warm the remaining 2 tablespoons of oil over medium heat with 1/2 teaspoon of chili flakes until the oil is fragrant and the chili darkens, about 1 minute.1 min
4. Pour the hot chili oil over the edamame, season with salt and pepper to taste, and toss to coat. Serve warm.

Note Swap fresh chili slices for chili flakes if you have them on hand. Leftovers keep in the fridge for three days and reheat gently. Serve with rice or noodles to stretch the meal, or add a salad and bread to round it out.