12oz - edamame pods
6 - large cloves garlic, minced finely
2 Tbsp - chili oil
3 Tbsp - Soy sauce
1/2 tsp - red pepper flakes, plus more for garnish
- In a medium pan, combine 2 quarts of water and 2 teaspoons of salt.
- Bring this to a boil, then add the edamame pods and cook them until they're tender. This should take about 3-5 minutes.
- Drain the beans into a colander and set them aside.
- In a deep skillet or wok, combine the minced garlic, chili oil, soy sauce, and red pepper flakes.
- Place the pan over medium heat and as soon as the garlic begins to sizzle, add the cooked edamame pods and toss them to coat them evenly in the sauce.
- Remove them from heat and serve them immediately with a bowl for the empty shells.