Blistered Sticky Garlic Edamame

It's getting harder and harder to find excuses to go out to eat, when I know how cost effective it is to whip up my restaurant faves in my own kitchen. The nostalgia of going out to dinner has been getting replaced with a new excitement at how much healthier and clean my eating has gotten, and not having to sacrifice our finances OR flavor. I've never been a fish eater, my palate never dug the texture of raw fish, so I'm the cheapest sushi date ever. I LOVE sushi spots, the cucumber salad, seaweed salad, miso soup, veggie rolls, but most of all... Garlicky edamame that's finger lickin' good. Theres a spot by our house that makes this savory, sweet, sticky edamame that I knew would run us into the poor house if I didn't find a way to make it at our place. Now, we're pretty damn capable of turning out a respectable sushi feast, and this is the perfect starter for that date night. My fiance is the most fantastic sous chef, and even if you aren't used to cooking a lot, or don't quite feel confidant in the kitchen, it's such a fun activity that we easily consider a date night! Enjoy!

Sauce goods: chili garlic paste, hoisin sauce, garlic, ginger, sesame oil, tamari

Sauce goods: chili garlic paste, hoisin sauce, garlic, ginger, sesame oil, tamari

Combine sauce ingredients into a thick, pastey pot of goodness

Combine sauce ingredients into a thick, pastey pot of goodness

Add sauce to coconut oil and blistered edamame, stir to combine, cook 1-2 to get sticky

Add sauce to coconut oil and blistered edamame, stir to combine, cook 1-2 to get sticky

Blistered Garlic Edamame

(for edamame)

coconut oil

one package frozen raw edamame (not the lightly salted kind!), boiled 2-3 min, drained

(for sauce)

1 tbsp hoisin sauce

1 tsp sesame oil

2 tsp grated ginger (keeping it frozen makes it easy to grate!)

2-4 garlic cloves

1 tsp tamari (to taste)

1 tsp sriracha (optional)

Heat skillet to high, pour 2 tbsp into pan and allow to heat. When oil ripples, add edamame, allow to sit 1-2 mins before stirring, letting char.  Stir once and let sit another 1-2 mins. Between stirs, combine sauce ingredients. Once edamame is charred to your liking, add sauce, stirring frequently. This will only take as long as the garlic takes to cook, the sauce will also be thickening. Add a bit of water or tamari if sauce is thickening too rapidly. Taste to ensure garlic has cooked through. Transfer to serving dish. Grab another bowl for edamame shells. Dig in!

 

Namaste!