Wednesday, September 12, 2012
Spicy Seasoned Edamame Pods
My kids first tried edamame cooked in the pod at a local sushi restaurant. I could go into how that was our first trip out to dinner after the birth of our third son, how Kelly, at 3 months old was furiously grabbing at everything he could get and screaming the whole time, how Cole was literally licking the window (why, I'm still not sure). I could do that. But what I prefer to remember was the moment that my husband did the most romantic thing: he asked the waitress to box our food to-go and we ate our dinner at home. Yes, that is romance to a new mom, let me tell you!
I usually make these up in two batches, one for the kids without the spiciness, and the spicy-hot one for us.
I start with organic, pre-cooked, refrigerated edamame pods (only because Costco sells them in a huge container for only $3.00, and with a family of five that is quite the steal) but you can start with fresh or frozen ones too, just steam them up before beginning the first step of this recipe.
toasted sesame oil
about 3 cups of edamame in the pods
spicy sauce of your choice (Sriracha, or Chalula, etc)
red pepper flakes
Braggs Aminos/Soy Sauce or sea salt
Heat a 1 or 2 tablespoons of toasted sesame oil over medium heat in a skillet.
Add in the edamame and toss to coat, tossing frequently with tongs so they don't scorch.
Once they are heated through (it only takes a couple minutes) stir in a dash or two of red pepper flakes. Then turn off the heat and drizzle with a few teaspoons of spicy sauce of your choice. The pan will still be hot, so toss quickly to coat. Salt to taste.
The fibrous outer shell is not edible, so use your hands (it's messy, have a napkin!) and pop the shells open and squeeze the seeds directly into your mouth.