This is our favorite edamame ever! We first had something like it when we were vacationing in Playa del Carmen, Mexico. I asked the waiter for the ingredients, and he rambled off a few items that I quickly noted on my phone. After returning home and playing around with the ingredients that were given to me and adding a few additional ones, I was able to come up with something similar and even better. At least we think so!

 

Yield 4 servings

 

12 oz of frozen edamame

1 Tbsp olive oil, plus 1 tsp olive oil

2 garlic cloves, finely chopped

1 tsp Bonita flakes

1 tsp garlic powder

1 lime, zested and juiced

2 Tbsp soy sauce

 

In a large pot of boiling water, cook edamame for 4 to 5 minutes then drain. Heat 1 Tbsp oil in a large skillet or wok on medium-high. Once it is hot, carefully add the edamame. Be sure to saute the edamame in a single layer so that it gets a nice char. Once one side is charred, turn the edamame over to char the second side. When the edamame is thoroughly charred, add the remaining 1 tsp olive oil, garlic, Bonita flakes, garlic powder, the zest of half a lime, and the juice of the whole lime. Saute for 2 to 3 minutes, add the 2 Tbsp of soy sauce, stir, and spoon edamame on to a plate and eat while it is warm. 

 

This is an excellent recipe for a quick light dinner. We usually have it along with a big green salad or when we want to splurge a big bowl of truffle popcorn. The edamame also works well as an appetizer when you are having a few friends over. You can easily double the recipe and boil and drain the edamame earlier in the day. Keep it in the refrigerator and take it out about an hour before your guests arrive. Saute and serve the edamame.

 

Just Salt It, and enjoy!