Wok Fried Edamame with Garlic and Chilies

  • 15 mins
  • 8 ingredients


  • 1 lb fresh or frozen un-shelled edamame
  • 2 tbs soy sauce
  • 2 tsp oyster sayce
  • 1 jalapeno or Serrano chili, seeded and minced (red if available)
  • 1 tsp sesame oil
  • 2 tsp peanut or vegetable oil
  • 2 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • Cook edamame in a large pot of salted boiling water until tender, about 5 minutes, then drain.
  • Transfer edamame to a bowl of ice water to cool. Once cool, pat dry and set aside.
  • Stir together, soy sauce, oyster sauce, jalapeno and sesame oil in a small bowl, then set aside.
  • Heat peanut oil in a wok or large skillet over medium high heat.
  • Add ginger and garlic, then saute until beginning to brown, about 1 minute.
  • Add edamame and stir fry for about 2 minutes.
  • Add soy sauce mixture and stir from for 1 minute more.
  • Transfer to a platter and serve
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