Ingredients

• 8oz. Fresh or frozen edamame
• Teaspoon of sesame seeds
• 1 tbsp extra virgin olive oil (EVOO) or sesame oil
• 2 cubes frozen garlic (or 2 teaspoons if you use fresh; I used Trader Joe's frozen for this quick meal)
• 1 teaspoon red pepper paste (or equal measure of your favorite red pepper flakes
• 2 T soy sauce
• Smidge of fresh ginger

Instructions

1. Sprinkle edamame generously with salt, rub vigorously, and let stand 15 minutes.
2. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes.
3. Don't cover the pot or the beans will lose their bright green color.
4. In the same pot, add the sesame seeds and cook for 30 seconds
5. Add the other ingredients and cook for ~3 minutes
6. Add edamame to the sauce and toss; heat until edamame is warm

Notes

Ingredients

• 1 bag whole edamame pods, defrosted
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• St. Mauritius Sea salt

Instructions

1. Prepare a steamer and steam the edamame pods until hot, about 5 minutes. Meanwhile, in a large bowl, whisk together the juice and extra virgin olive oil. Add hot edamame pods and sprinkle with sea salt and toss to coat. Serve immediately.
2. https://www.ming.com/food-and-wine/recipes/season-6/steamed-edamames-tossed-with-olive-oil-lemon-and-sea-salt.htm

Ingredients

• 1/2 pound green soybeans (edamame)
• 2 tablespoons salt

Instructions

1. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
2. http://www.foodnetwork.com/recipes/edamame-cooked-fresh-soybeans-recipe.html