Name: Wok Charred Edamame 3 Ways recipe
Ingredients: 2 tablespoons soybean oil (often labeled "vegetable oil");4 cups edamame, in-shell, thawed;1 tablespoon soy sauce;2 teaspoons minced fresh ginger root;1 teaspoon sesame seeds;2 tablespoons maple syrup;1 tablespoon balsamic vinegar;1 teaspoon sea salt;2 tablespoons dukkah spice blend

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Ingredients

2 tablespoons soybean oil (often labeled \"vegetable oil\") 4 cups edamame, in-shell, thawed 1 tablespoon soy sauce 2 teaspoons minced fresh ginger root 1 teaspoon sesame seeds 2 tablespoons maple syrup 1 tablespoon balsamic vinegar 1 teaspoon sea salt 2 tablespoons dukkah spice blend

Nutrition Info

24.7 calories carbohydrate: 2.2 g cholesterol: : - fat: 2.3 g fiber: 0.2 g protein: 0.2 g saturatedFat: 0.3 g servingSize: - sodium: 172.5 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Directions

Heat soybean oil over high heat in a wok or skillet.
Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

Recipe Yield

16 servings

Recipe Note

Crave restaurant-style edamame? Soybean oil's high smoke point creates wok-charred edamame in a snap. Try all three variations!

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