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Chili-Garlic Edamame

A simple, flavor-packed snack or appetizer made with steamed edamame tossed in a savory chili-garlic sauce with fresh ginger, sesame oil, and toasted sesame seeds. This quick recipe comes together in minutes and is perfect for an easy snack, side dish, or protein-rich addition to your meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Ingredients Method Notes

Ingredients
  

  • Salt for boiling
  • 10 oz frozen edamame in pods or shelled
  • 2 tbsp sesame oil
  • 2 garlic cloves minced
  • 2 tsp fresh ginger minced
  • 1 tbsp soy sauce or coconut aminos
  • 2 tbsp chili-garlic sauce
  • ½ tsp sugar
  • ½ tsp black pepper
  • Toasted sesame seeds for garnish

Method
 

Cook the edamame
  1. Bring a medium pot of salted water to a boil. Add the frozen edamame and cook according to package directions, about 4–5 minutes. Drain well and lightly season with a pinch of salt.
Make the sauce
  1. In a medium bowl, whisk together the soy sauce (or coconut aminos), chili-garlic sauce, sugar, and black pepper.
Sauté the aromatics
  1. In the same pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook for 30–60 seconds until fragrant.
Toss everything together
  1. Add the cooked edamame and sauce mixture to the pot. Toss well to coat and cook for 1–2 minutes until warmed through.
Serve
  1. Remove from heat and garnish with toasted sesame seeds before serving.

Notes

Use coconut aminos for a slightly sweeter, gluten-free option.
Adjust the chili-garlic sauce to your preferred spice level.
Shelled edamame works great for adding to grain bowls, salads, or rice dishes.
Optional additions: sliced green onions, red pepper flakes, or a squeeze of lime juice.