Wok Charred Edamame 3 Ways Recipes

EDAMAME TWO WAYS

Edamame Two Ways image

Snacking on edamame during the Mid-Autumn Festival is a Southern Chinese tradition. Though typically boiled, these two variations are a bit of a departure. One calls for the edamame to be skillet-roasted for a slightly more intense flavor and then finished with a quick toss in a sweet sauce of garlic and soy. The second is a sheet-pan roast of shelled edamame flavored with Parmesan and smoked paprika. The pair are a delicious showcase for edamame's versatility.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
3 cloves garlic, finely grated
1/2 teaspoon ground black pepper
12 ounces shell-on edamame
2 cups shelled edamame
2 tablespoons extra-virgin olive oil
2 tablespoons Parmesan
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the garlic-soy roasted edamame: In a small bowl, whisk together the soy sauce, brown sugar, garlic, pepper and 1 tablespoon water until the sugar dissolves. Set aside.
Place a large cast-iron skillet over medium heat. Add the edamame and cook, tossing occasionally, until charred in spots, about 10 minutes. Turn the heat off and immediately add the soy sauce mixture. Simmer until fragrant, 30 to 45 seconds. Immediately transfer to a serving dish; serve warm.
For the Parmesan roasted edamame: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Combine the edamame, olive oil, Parmesan, paprika, salt and pepper in a medium bowl and toss to combine. Spread the edamame in an even layer over the prepared baking sheet and bake on the center rack until they begin to brown, 12 to 15 minutes. Transfer to a serving dish and serve warm.

WOK CHARRED EDAMAME 3 WAYS

Wok Charred Edamame 3 Ways image

Crave restaurant-style edamame? Soybean oil's high smoke point creates wok-charred edamame in a snap. Try all three variations!

Provided by United Soybean Board

Categories United Soybean Board

Time 10m

Yield 16

Number Of Ingredients 9

Ingredients

2 tablespoons soybean oil (often labeled "vegetable oil")
4 cups edamame, in-shell, thawed
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
1 teaspoon sesame seeds
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon sea salt
2 tablespoons dukkah spice blend

Steps:

Heat soybean oil over high heat in a wok or skillet.
Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

Nutrition Facts : Calories 24.7 calories, Carbohydrate 2.2 g, Fat 2.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 172.5 mg, Sugar 1.6 g

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