Active Time: 20 minutes
Total Time: 20 minutes
We love to coat whole edamame in a soy-sesame-chili sauce glaze and then enjoy eating them straight out of the pod.
2 tablespoons sweet chili sauce
1 tablespoon agave syrup
1 tablespoon freshly squeezed lime juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Canola oil or another neutral oil
12 ounces edamame, defrosted if frozen
1 lime, cut into wedges (optional)
Combine the glaze ingredients in a small bowl.
Heat a film of oil in a frying pan over medium-high heat. Add the edamame and cook, tossing occasionally, until blistered in spots, 3 to 4 minutes. Pour the glaze over the top, toss again, remove from the heat, and let sit for 5 minutes.
Serve family-style, squeezing more lime over the top, if you like.