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

Sweet and Tangy Edamame.jpg

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. 

  • 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 mixed with 3 Tablespoons date paste or 1 teaspoon cornstarch mixed with 1.5 Tablespoons brown sugar

  • 2 Tablespoons soy sauce

  • 2 teaspoons rice vinegar

  • 2 teaspoons roasted sesame paste (or sesame oil)

  • 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

Nutrition: Whole-food unprocessed; WFPBNO

Timing: About 20 minutes

Gluten-free

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