Garlic Edamame Recipe

Blanch edamame

Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium pot. Add the frozen edamame and return to a boil. Blanch for 2–3 minutes until bright green and just tender (if using in-pod edamame, blanch 3–4 minutes).

Drain the edamame in a colander and immediately transfer to a bowl of ice water to stop cooking. Chill for 1–2 minutes, then drain thoroughly and pat dry with paper towels. Set aside.

Heat pan

Place a large skillet or nonstick pan over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter. Heat until butter is melted and the oil shimmers but does not smoke.

Fry garlic

Reduce heat to medium. Add the finely minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant and just beginning to turn golden. Watch closely to avoid burning, which will make the garlic bitter.

Add edamame

Add the drained, dry edamame to the pan. Increase heat to medium-high and stir or toss to coat the beans with the garlic-oil mixture. Cook, stirring occasionally, for 3–4 minutes so the edamame develops light brown spots and a slight crisp exterior.

Season and finish

Lower heat to medium. Sprinkle 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tsp red pepper flakes, and 1 tsp freshly ground black pepper over the edamame. Stir to distribute. Squeeze in 1 tsp fresh lemon juice. Taste and add sea salt to taste if needed (start with 1/4–1/2 tsp).

Garnish and serve

Remove the pan from heat. Sprinkle the chopped scallions and 1 tsp toasted sesame seeds over the edamame. Transfer to a serving bowl and serve hot or warm as a snack or appetizer.

Optional: For a more intensely crisp result, after drying the blanched edamame, you can shallow-fry the beans in the hot oil for 4–5 minutes until blistered before adding the garlic; then proceed with garlic added toward the end so it does not burn.