Best 2 Sweet And Spicy Edamame Recipes

Indulge in a tantalizing fusion of sweet and spicy flavors with our versatile edamame recipes. These delectable bites are not just a healthy snack; they're a culinary adventure that will ignite your taste buds. From the classic Sweet and Spicy Edamame to the creative Wasabi Edamame and the tangy Citrus Edamame, our collection offers a symphony of flavors to suit every palate. With simple ingredients and easy-to-follow instructions, these recipes are perfect for busy individuals seeking a quick and satisfying treat. Whether you're hosting a party or simply craving a delightful snack, our Sweet and Spicy Edamame recipes are sure to be a hit.

Here are our top 2 tried and tested recipes!

SWEET AND SPICY SOY GLAZED EDAMAME

Sweet and Spicy Soy Glazed Edamame image

Provided by Chris Cockren

Number Of Ingredients 9

Ingredients

2 cups frozen edamame in their shell
1 teaspoon canola oil
1/2 teaspoon garlic, finely minced (about 1 clove)
1/2 teaspoon fresh ginger, skin removed, finely minced
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes

Steps:

Cook the edamame according to package directions.
In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
*I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
**If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????

SPICY EDAMAME

Spicy Edamame image

A unique twist to traditional edamame. We had this at a restaurant and found oyster sauce is the key to this dish!

Provided by BandC

Categories Side Dish

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen shelled edamame
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons oyster sauce
1 tablespoon sriracha sauce
1 tablespoon sesame seeds
¼ teaspoon red pepper flakes, or to taste

Steps:

Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 18.3 g, Fat 25.6 g, Fiber 6.9 g, Protein 19.3 g, SaturatedFat 3.4 g, Sodium 449.5 mg, Sugar 0.1 g

Tips:

Choose fresh edamame: Look for bright green pods with plump beans inside. Avoid pods that are brown or have blemishes.
Cook the edamame properly: Overcooking will make the beans tough, so be careful not to boil them for too long. Two to three minutes is usually enough.
Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh herbs, spices, and sauces.
Don't be afraid to experiment: There are many different ways to make sweet and spicy edamame. Get creative and try different combinations of ingredients until you find one that you love.

Conclusion:

Sweet and spicy edamame is a delicious and easy-to-make snack or appetizer. It's perfect for parties or potlucks, and it's also a great way to get your daily dose of protein and fiber. So next time you're looking for a healthy and satisfying snack, give sweet and spicy edamame a try.