ingredients

• 2 cups of fresh edamame (in shell)
• 1 tsp red chili flakes
• 2 tsp roasted sesame oil
• 1/4 tsp oregano
• 2 tsp toasted sesame seeds
• 1/2 tsp sambal
• 1 tsp rice wine vinegar
• 2 tsp sugar
• 2 tbs soy sauce
• 3 cloves garlic, finely diced
• 3/4 cup vegetable stock

cooking instructions

• If using fresh edamame, heat oil and garlic in a wok over high heat
• Once the oil is hot, add the edamame, salt, pepper, chili flakes and oregano
• Stir fry for about 3 minutes–be sure to keep the beans moving to avoid scorching
• Add vegetable stock, lower heat to medium and cover wok; let beans steam for about 10 minutes
• Remove cover, add vinegar, sugar, soy sauce and sambal; stir fry until sauce thickens to coat edamame evenly
• Remove from heat; plate edamame and garnish with toasted sesame seeds
• Serve immediately; note that the pods are inedible–simply put the pod in your mouth and push out the edamame–that way you get the taste of the sauce and the beans remain very tender

Variations: If you prefer, use honey or light brown sugar in lieu of white sugar. You can make this with shelled, frozen edamame if you cannot find them in the shell; simply adjust cooking time so that they are tender, but not mushy. If you want a creamier sauce, add 1 tbs Japanese mayonnaise. Japanese mayonnaise is made with only the egg yolk–unlike American mayonnaise which uses the entire egg. If you don’t have access to an Asian market, you can easily order it online.