Recently I’ve been completely addicted to Pinterest. It can be a great source of inspiration and resource for finding all sorts of things. You can see my boards here.
…but here’s my beef with Pinterest…I find all of these great ideas and then I don’t do anything with them!
So in an attempt to get rid of my “Pinterest laziness” I’m committing to try a new Pinterest recipe, project, useful tip, etc once a month (maybe more) and blog about it!
We love edamame! Michael has been asking for some edamame recipes to add to our dinner so I turned to pinterest and found one for soy glazed edamame. The original blogpost for this recipe can be found here. I have a few tweaks that I’ve included below.
Soy Glazed Edamame:
- 2 cups edamame in their shell
- 1 teaspoon canola oil
- 1/2 teaspoon garlic, finely minced (about 1 clove)
- 1/2 teaspoon fresh ginger, skin removed, finely minced – can omit or use a pinch of dried
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon crushed red pepper flakes
Cook the edamame according to package directions. I purchase edamame from Sam’s Club. It comes in a package of eight ready steam one cup serving packets that are ready from the microwave in four minutes. I know that there are people who would argue to use fresh, but the frozen are so convenient!
In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes. I let Maddy help me mix this together.
Heat 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. I think of the ginger as optional since I’m not a huge ginger fan. If you do not have fresh ginger you might want to use a pinch of dried.
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.
Plate edamame; pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Serve immediately. I have stored leftovers for the next day and they are still quite tasty!
If you have any variations on this recipe , another go to edamame recipe, or if you try it yourself, please leave a comment! I’d love to hear from you!