Author Notes: These are salty, sweet, fragrant, finger-licking good. You can either make them in the pods, slurping the sauce clinging to the outside while stripping out the beans with your teeth or use shelled beans in a saucy side dish. We often serve a version of this for guests to snack on while we tend the grill or finish in the kitchen. —savorthis
Food52 Review: WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: Edamame shellacked with a a salty-sweet range of flavors, perfect as a pre-party appetizer.
HOW: It’s as simple as adding the ingredients in groups to a blazing-hot wok. Stir fry and serve!
WHY WE LOVE IT: The sauce on the edamame shells was finger-licking good — we love that savorthis calls for either shelled edamame or whole pods depending on how you want to serve them. —The Editors
Serves: snackings for 8
Ingredients
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1
pound edamame (in shell or not)
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1
orange
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2
teaspoons fermented black beans, rinsed and chopped
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1
tablespoon garlic, minced (2 medium cloves)
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1
teaspoon ginger, minced
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2
tablespoons shallots, minced (1 medium)
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1
teaspoon mirin
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2
teaspoons soy
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1/4
teaspoon sesame oil
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1/2
teaspoon chili sauce (or a fresh red chili sliced crosswise)
Directions
- Rinse edamame, then boil in salted water (or microwave covered with 3 T water and pinch of salt) about 5-7 minutes for frozen, 2-3 for fresh. Drain.
- Zest orange (I prefer the thin strips to a microplane. You can peel the outer part of the peel, trim any pith and cut into thin strips) and then juice the orange. Mix shallots, garlic, black beans and ginger in one bowl, mirin, soy, sesame oil and 2 T orange juice in the other. If using chili sauce, add it to the liquid. If using fresh chili, add it to the shallot mixture.
- Heat a couple tablespoons oil in a wok or cast iron pan over very high heat. Add edamame and stir until just beginning to blister. Add shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp. Add 1 T (packed) zest and toss another minute. Stir in mirin mixture and toss until the edamame are thick and glazed and no liquid remains. Poor into a bowl immediately and enjoy.
- NOTE: you can follow these steps for either pods or shelled edamame though you can boil/cook the shelled beans a little less.
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Photo by James Ransom
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A symphony of flavors: chili sauce, orange zest, edamame, fermented black beans, ginger paste, soy sauce, shallot, garlic, and sesame oil. (Disregard that spoonful o' miso. It crept in somehow…
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We decided to microplane our orange, but you could also peel the zest and cut it into thin strips.
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Sesame oil joins soy sauce and mirin. Triple threat!
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Always so tidy when a recipe asking for zest uses the juice, too.
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Add the chili sauce and then give it all a stir. We'll return to this mixture later.
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Merrill precisely minces a shallot like only a culinary school graduate can.
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We used fermented black bean paste — if your beans are whole, give them a rinse before adding.
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Ginger adds a spicy note to the fermented black beans, shallots, and garlic.
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Stir to thoroughly coat the shallots and garlic with the fragrant black beans and ginger.
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While we mixed up the sauces, the edamame quickly simmered on the stove.
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On to the wok! Use a high-temperature oil like canola or grapeseed.
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Things got pretty steamy after we added the edamame. Keep it all moving so it cooks evenly.
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When blistered spots start to appear on the edamame, add the shallot mixture to the wok.
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Be patient — the shallots should be crispy and brown before moving on.
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Now's the time to add the orange zest. (At this point, your kitchen should smell incredible.)
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The soy mixture goes in last. The liquid will pool in the bottom of the wok, so be sure to toss the edamame well.
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You want to cook it down until the sauce becomes a glaze that just barely clings to the beans — almost there!
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Syrupy, browned, and ridiculously flavorful.
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Serve to eager guests. (Be sure to save some for yourself.)
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