Sweet and Tangy Edamame

By the Gracious Vegan

These are a fancy version of the edamame pods we often get in Asian restaurants as an appetizer. Here I add a no-oil glaze that takes the whole experience up a notch.

Makes 4 cups of edamame pods

Cook the edamame by adding the frozen pods to a large pot of boiling water. When they float to the surface, they’re done (either drain them or scoop them out). (Do not pressure cook.)

• 4 cups frozen edamame in shell

In a large saucepan (so you can stir in the edamame later), water-sauté the following ingredients in a Tablespoon or two of water until they start to get tender. (What is water-sauté?)

• 1 clove garlic, minced

• 1/2 teaspoon minced fresh ginger

Add in the following ingredients and cook at a low boil for 3-5 minutes, to reach the desired glaze consistency. 

• 3 Tablespoons water

• 1 teaspoon cornstarch whisked into 3 Tablespoons maple syrup

• 2 Tablespoons soy sauce

• 2 teaspoons rice vinegar

• 2 teaspoons roasted sesame paste (or sesame oil) (What is Chinese Roasted Sesame Paste?)

• 1/8 teaspoon or more crushed red pepper flakes

Add in the cooked edamame and toss to cover all the pods. Pour any leftover glaze into a small dipping bowl to serve it with. Garnish if desired with:

• 1 teaspoon roasted sesame seeds

Timing: About 20 minutes

Gluten-free