Prevent your screen from going dark
Makes 4 servings 1x
Prep | Cook
Bring a medium pot of water to a boil and salt it.
Combine 2 teaspoons chili powder and 1 teaspoon salt in a bowl.
When the water boils, add 1 1/2 pounds edamame and cook until they’re hot all the way through and you can pierce a bean with a fork, 3 to 5 minutes, depending on the beans.
Drain well, toss with 1 tablespoon sesame oil and the chili salt, and serve hot or warm.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated
Microwaved Seasoned Edamame
Works for the main recipe and either of the following variations. Put the beans in a covered microwave-safe dish with 1/4 cup water. Cook on high, checking and stirring every minute or so until they’re hot and plump, usually just 2 or 3 minutes.
Sesame Edamame
Omit the chili powder. While the edamame cook, toast 3 tablespoons sesame seeds in a small dry skillet over medium heat, shaking almost constantly until golden, just a couple minutes. When the beans are tender, toss them with the sesame oil, seeds, and salt.
Garlicky Edamame
Omit the chili powder. While the water comes to a boil, peel and chop 4 large cloves garlic; add them to the pot with the beans. Use a strainer to drain the edamame so you capture the bits of softened garlic too. Toss with the sesame oil and salt before serving.