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.
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