Ginger-Chili Edamame

I often order edamame at sushi bars.  A bowl of edamame is an invitation to play with your food.  Pick it up with your fingers, suck out the delicious seeds that live inside of that tough, outer-shell, and lick your fingers clean.  The only thing that can make edamame better is a delicious sauce that you toss the edamame in.  This is my humble opinion of course.

This sauce takes seconds to whip up and for this American-Asian, these are ingredients that are typically lying around in my fridge and pantry.

Ginger-Chili Edamame

Rating: 51

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yields: About 12 servings

Serving Size: 2 tablespoons edamame, 1 teaspoon sauce

Calories per serving: 46

Fat per serving: 2g

Ginger-Chili Edamame

Ingredients

  • 1 (12-ounce) bag frozen unshelled edamame
  • 3 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons sesame oil
  • 2 teaspoons Thai chile sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons SriRacha hot sauce, optional

Directions

  1. Prepare edamame according to package directions. Set aside.
  2. Whisk together remaining 6 ingredients; serve with edamame.
http://foodiemcbooty.com/ginger-chili-edamame/

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  2 comments for “Ginger-Chili Edamame

  1. PF
    September 17, 2012 at 9:51 am

    mmm, eda-NOM-eis more like it

    • Miss McBooty
      September 17, 2012 at 10:42 am

      Ha! I love it!

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