Charred Spicy Garlic Ginger Edamame

Charred Spicy Garlic Ginger Edamame

Grandma Rating: 5 out of 5 Werther's

We ordered this at Blue Sushi Sake Grill at The Domain in Austin, TX. We loved it so much that we looked for a replica recipe. I couldn't find one so I combined two recipes and it was even better than what they serve at the restaurant!



1 tbsp olive oil
1 lb edamame in the pod & thawed

1 tbsp avocado oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
2 tbsp light soy sauce or tamari
2 to 2 tsp honey
1 tsp toasted sesame oil
1/2 to 1 tbsp Sambal Oelek or Sriracha


Char edamame:
  • Preheat a wok over medium-high heat for several minutes until hot
  • In a small bowl toss the edamame in 1 tbsp olive oil
  • Pick edamame out of the bowl with your hands or thongs and put in wok. DO NOT DUMP BOWL IN THE WOK.
  • Cook the edamame 4 to 5 minutes, stirring about every minute or so until the beans are blackened in spots.
  • Remove edamame from pan and set aside.

Prepare sauce:
  • Using the same wok used to char the edamame, add 1 tbsp olive oil and heat over medium heat.
  • Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. 
  • Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
  • Add charred edamame to the wok. Stir to cover edamame with sauce.
Eat & enjoy!


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