Wok Fried Edamame with Garlic and Chilies

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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