For this edamame with spicy garlic sauce recipe, I wanted to create something that would appeal to spice lovers – but wouldn’t alienate those among us who cringe when they see the word spicy on a menu.
Mature soybeans are used to make things like tofu and soy milk – while the young vibrant green pods house soybeans that are pliant, yet slightly chewy. Think of the texture as a cross between a fresh green pea and a lima bean.
Boil your edamame pods for 3 - 4 minutes and drain well.
In a separate bowl, mix ingredients for the garlic chili sauce and stir well.
Pour the spicy garlic sauce over the cooked edamame pods and serve immediately.