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SWEET & SPICY EDAMAME
4 cups fresh (or frozen, thawed) edamame
1/3 cup soy sauce (low sodium is fine)
1/4 cup extra-virgin olive oil
1 tsp sesame oil
2 tbsp fresh lemon juice
2 tbsp agave syrup
1 tsp crushed hot chili peppers (or more, if you’re adventuresome)
2-3 large cloves fresh garlic, pressed or very finely chopped
Rinse the edamame in a colander and then put into a medium-sized sauce pan that has a tight-fitting cover.
Blend together all the other ingredients and pour over the edamame.
Cover the pan and simmer on medium-low for 8-9 minutes or until tender.
Serve with rice. (I prefer brown rice.) To eat: Place a pod at your mouth, then squeeze or bite the beans into your mouth. You don't eat the pod, just the edamame beans inside, which easily pop out.
Provide each guest with a small bowl to place the opened pod shells.
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SWEET & SPICY EDAMAME
4 cups fresh (or frozen, thawed) edamame
1/3 cup soy sauce (low sodium is fine)
1/4 cup extra-virgin olive oil
1 tsp sesame oil
2 tbsp fresh lemon juice
2 tbsp agave syrup
1 tsp crushed hot chili peppers (or more, if you’re adventuresome)
2-3 large cloves fresh garlic, pressed or very finely chopped
Rinse the edamame in a colander and then put into a medium-sized sauce pan that has a tight-fitting cover.
Blend together all the other ingredients and pour over the edamame.
Cover the pan and simmer on medium-low for 8-9 minutes or until tender.
Serve with rice. (I prefer brown rice.) To eat: Place a pod at your mouth, then squeeze or bite the beans into your mouth. You don't eat the pod, just the edamame beans inside, which easily pop out.
Provide each guest with a small bowl to place the opened pod shells.
