Tender edamame pods tossed in spicy chili sauce sautéed with garlic, sesame oil, and a kiss of sea salt... this spicy edamame is finger-licking good with lots of garlic and chili pepper flavor!
Add frozen edamame and cook for 3-5 minutes until tender but al-dente. I always test doneness by trying one first.
Transfer edamame to a bowl and sprinkle with sea salt, to taste.
Next add your sesame oil to the pot, switching heat to medium. If the pot is crazy hot, give it a moment to cool to prevent burning the garlic.
Add your garlic and sambal oeleck and gently sauté until fragrant and tender.
Pour over edamame and toss until evenly coated.
Want your edamame EXTRA spicy? Game on! Feel free to add extra sambal oeleck to taste. You can even add in a little Sriracha chili sauce, crushed red pepper flakes, or cayenne pepper to take things to the next level.
Dig in while it's hot!
Notes
If you are purchasing steam-in-the-bag frozen edamame and wish to cook the pods that way, go for it. I feel like mine get overly mushy whenever I do so I like the boiling method best!No sesame oil? No problem! Avocado oil, extra virgin olive oil, and butter/ghee all work great as a swap!No Sambal? No problem! Grab some Sriracha or your favorite spicy chili sauce.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!