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  • one 14 oz. package frozen edamame in pods
  • 1 teaspoon orange zest / optional
  • 1 to 3 dried red chile peppers / optional
  • 1/4 teaspoon cayenne pepper mixed with 1 T. high temp. cooking oil such as grape seed, canola or peanut oil or, cook with 1 Tablespoon chili infused cooking oil
  • 1 tablespoon diced garlic
  • 1 teaspoon minced fresh ginger
  • 1 1/2 tablespoons sesame seeds
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon agave syrup or sugar dissolved in water soy sauce mixture
  • 1/2 teaspoon arrow root or corn starch
  • coarse sea salt and cracked pepper to taste


  1. Boil water in a medium size pot and add frozen edamame, return to boil and cook 2 to 4 minutes. Taste for doneness.
  2. In a bowl combine 1/4 cup soy sauce, 1/4 water, 1 teaspoon sweeter, and 1/2 teaspoon arrow root, stir and set aside.
  3. Chop garlic, zest orange, measure 1 and 1/2 tablespoons sesame seeds.
  4. Heat a wok or large skillet over high heat, add 2 teaspoons oil, when skillet is hot, add garlic and ginger for 30 seconds, continue with 1/2 a package of cooked edamame.
  5. Stir in some orange zest, and red chile peppers if desired. Toss and then allow beans to heat and blister without stirring for one or two minutes.
  6. Remove from skillet. Add 1 final teaspoon oil and remaining edamame. Repeat process and allow beans to blister.
  7. Once blistered push to the side and add your sauce to center of wok and bring to a bubbling boil, stirring sauce to thicken. Add the remainder of cooked edamame, sprinkle with sesame seeds and stir until beans are well coated.
  8. Remove from skillet, taste and season with cracked sea salt and pepper. Enjoy!

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