Best Szechuan Edamame Soy Beans Recipes

HOW TO COOK EDAMAME

Steps:

• Gather all the ingredients. These instructions are for frozen edamame pods. See below for fresh edamame pods.
• Add the measured water to a pot and bring it to a boil over medium-high heat. Reserve ½ tsp kosher salt (per 2 servings) for sprinkling later and add the rest to the boiling water.
• Add the frozen edamame pods to the boiling salted water and cook, stirring once in a while, for 4-5 minutes, or until the soybeans are an al dente consistency. (Read the package instructions carefully and check if the soybeans are raw or cooked. Edamame imported from Japan are always precooked, so you only need to boil them for 1 minute to reheat.) If you see foam forming on the surface of the water, remove it with a fine-mesh skimmer because we do not rinse the pods after cooking.
• Drain in a colander and DO NOT RINSE, or the edamame will lose their salted flavor. While the edamame pods are hot, sprinkle with the reserved salt. Let them cool naturally so the edamame can absorb the seasoning.
• Serve the edamame warm or at room temperature. To eat, remove the soybeans from their inedible pods and enjoy.
• Gather all the ingredients. These instructions are for fresh edamame pods. See above for frozen edamame.
• Remove the pods from the stems.
• Measure the weight of the edamame pods. Tip: If you do this once, you'll know the approximate weight next time without measuring.
• Add the measured water to a pot and bring it to a boil over medium-high heat. Meanwhile, use a pair of kitchen shears to cut off the tops and the tails of the pods, about 2-3 mm. If the water starts boiling, cover the pot and turn off the heat for now.
• Place the edamame in a bowl or tray and sprinkle 1 Tbsp kosher salt (per 2 servings) on the pods. Rub the salted pods against each other with your hands to remove the fuzz. Do not rinse off.
• Reserve ½ tsp kosher salt (per 2 servings) for sprinkling later and add the rest into the boiling water. Then, add the salted pods to the pot.
• Cook on medium heat for 3-5 minutes, or until the soybeans are an al dente consistency. Stir occasionally to make sure all the pods are cooking evenly. Start checking for doneness after 3½ minutes. Tip: Since we do not run cold water on the edamame after boiling, I recommend slightly under-cooking them since the edamame will continue to cook in their residual heat once drained.
• If you see foam forming on the surface of the water, remove it with a fine-mesh skimmer because we do not rinse the pods after cooking.
• Drain in a colander and DO NOT RINSE, or the edamame will lose their salted flavor. While the pods are hot, sprinkle with the reserved salt. Let them cool naturally so the edamame can absorb the seasoning (If you did not cut the ends off the pods, please let them rest for at least 1 hour).
• Serve the edamame warm or at room temperature. To eat, remove the soybeans from their inedible pods and enjoy.
• If you want to preserve the edamame, cook the edamame, cool completely, and then freeze. You can defrost them naturally or you can quickly blanch them in boiling water or use a microwave to reheat.

SWEET AND SPICY SOY GLAZED EDAMAME

Steps:

• Cook the edamame according to package directions.
• In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
• Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
• Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
• Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
• *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
• **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????