Crispy garlic edamame with chili
Frozen edamame transforms into a warm, garlicky side that's more substantial than it sounds. The soybeans stay tender while their outsides crisp up, and a pinch of chili heat makes them feel like dinner, not a snack.
About 690 calories a serving, 17 g protein, 108 g carbohydrate, 20 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.
To buy
- 1 cup cooked, as a base rice
From your shelf
- 1 package (about 12 ounces) edamame soybeans in the pod
Staples
- 2 tablespoons oil
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried chili flakes
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.
- Pour in the edamame directly from the freezer and stir to coat with oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon chili flakes. Cook, stirring often, for 8 to 10 minutes until the pods are blistered and tender.
- Taste and adjust seasoning, then transfer to bowls or a plate to serve.
Note Swap the chili flakes for ginger or a drizzle of soy sauce if you prefer. Leftovers keep for three days in the fridge and taste good cold or reheated. Serve over white or brown rice, or with naan, to make a light vegetarian meal.
On the label
EDAMAME (SOYBEANS).
Pictsweet Farms, frozen vegetables, serving 74 g, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as edamame. Half of it left? Use up the edamame.