Have you ever gone to an Asian restaurant and enjoyed steamed edamame (soy beans) as an appetizer? They’re generally served still in pods and are delicious when lightly salted and a healthier alternative to fried eggrolls and such. It’s easy to get the same effect at home, just boil the edamame pods for about 10 minutes, lightly sprinkle with salt and that’s it. Use your teeth to get the individual edamames out from the pods. I’m not sure if the pods are really edible but they impart a lovely salted flavor when eaten like this. Edamame also make a tasty appetizer or side dish when entertaining. Serve them family style, and make sure to have extra empty bowls for people to deposit their empty edamame pods. You can even serve them alongside your chips and salsa and wings for game day.
In exploring my Hawaiian cookbooks, I came across this recipe for Garlic Edamame and immediately knew it would be on my menu for the week. I love edamame and I really really love garlic and needed a side for the Pineapple Curry Stir Fry meal. So Garlic Edamame it was.
The soy beans are cooked in pods in boiling salted water for about 10 minutes as I described above, then drained. In the meantime, I prepared a compound butter, which is just butter with other added ingredients to provide extra flavor. I used a stick of butter and combined it with a healthy dose of garlic, some minced shallot, a touch of Worcestershire sauce and hot sauce, some lemon juice, and a pinch of dried parsley. If your butter is at room temperature it will be easier to combine. Use your hands to get all the flavors melded, if you need to…that’s what I had to do since my butter was a little cold and the paddle attachment for my mixer was in the sink.
Then I melted the compound butter in a large wok over medium heat, and added olive oil and even more garlic, sauteeing the garlic until it began to brown slightly. I tossed the cooked soy beans into the lovely garlicky sauce and finished with a squeeze of fresh lemon juice. Despite the quantity of garlic in this recipe, it wasn’t overwhelming at all. My husband, who does not favor garlic quite as much as I do (sorry, honey) enjoyed them with me, but you can definitely cut back on the garlic a bit if you’re not a fan. Try edamame for a game day snack, an appetizer at your next dinner party, or as a side with dinner and take it to a new level with Garlic Edamame. Make sure to share it with someone you love.
Garlic Edamame (adapted from Star Advertiser By Request 2)
2 pounds frozen soy beans (edamame) in pods
salt, for the boiling water
1/2 cup (1 stick) butter, at room temperature
8-9 cloves garlic, minced, divided (can reduce amount if desired)
1 teaspoon minced shallot
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 tablespoon lemon juice, plus more to taste
pinch of dried parsley
2 tablespoons olive oil
1. Boil the edamame pods in well-salted water for about 10 minutes. Drain.
2. Prepare the compound butter by combining the butter, 1 tablespoon of the minced garlic, shallot, Worcestershire sauce, hot pepper sauce, 1 tablespoon of lemon juice, and a pinch of parsley in a bowl until the butter is slightly softened and all the ingredients are mixed evenly.
3. Melt the butter in a wok or large skillet over medium heat. Add the olive oil and the remaining minced garlic and saute until the garlic starts to lightly brown. Remove from the heat and stir in the edamame. Toss to coat with the butter sauce. Garnish with a squeeze of lemon juice to taste.