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Sweet and Spicy Soy Glazed Edamame

Sweet and Spicy Soy Glazed Edamame

I made these sweet and spicy soy glazed edamame for a tasty snack recently and they were loved by my whole family. I’ve been cleaning out my freezer due to COVID-19 and I found some frozen edamame so I went in search of a new recipe to try. I found this recipe on Shared Appetite and knew we would all love it because of the soy, garlic, and ginger combination. I adapted the recipe a bit by using my homemade chili oil which gave the dish a nice spicy kick and I also sprinkled some toasted sesame seeds on top. This edamame was very easy to make and tasted sweet, spicy and so delicious! My family stood around the kitchen and devoured the entire bowl in a matter of minutes. I’ll definitely be making this recipe again.

On a side note, I hope you are all staying healthy and sane!!!

Sweet and Spicy Soy Glazed Edamame

How to Make Sweet and Spicy Soy Glazed Edamame

Cook the edamame according to package directions.

Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) together in a bowl; whisk until well combined. Set aside.

Heat the canola oil in a skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds. Add the soy sauce mixture to the skillet and raise the heat to medium and cook, stirring often, until the sauce reduces and thickens to a glaze, about 5 minutes. Once you’ve achieved your desired glaze consistency, add the cooked edamame and toss to coat evenly. Pour into a serving bowl and drizzle any excess glaze from the pan on top. Sprinkle with some toasted sesame seeds and serve immediately. Enjoy!

Sweet and Spicy Soy Glazed Edamame

Sweet and Spicy Soy Glazed Edamame

Sweet and Spicy Soy Glazed Edamame

Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4
Author: Pam

Ingredients

  • 2 cups frozen edamame in their shell
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp chili oil (or crushed red pepper flakes)
  • 1 tsp canola oil
  • 1 clove of garlic, very finely minced
  • 1/2 tsp fresh ginger, peeled & very finely minced

Instructions

  • Cook the edamame according to package directions. 
  • Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) together in a bowl; whisk until well combined. Set aside.
  • Heat the canola oil in a skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds.
  • Add the soy sauce mixture to the skillet and raise the heat to medium and cook, stirring often, until the sauce reduces and thickens to a glaze, about 5 minutes.
  • Once you've achieved your desired glaze consistency, add the cooked edamame and toss to coat evenly.
  • Pour into a serving bowl and drizzle any excess glaze from the pan on top. Sprinkle with some toasted sesame seeds and serve immediately. Enjoy! 
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5 Comments

  1. Edamame a new one on me, never heard of them before. Interesting. Stay safe Diane

  2. Remy loves edamame! Unfortunately we are out…will need to order some with our next groceries and try this!