Garlic Chili Edamame

I’m not putting the #RecipeUpTop for this one because it’s so absurdly simple. It’s also quick, cheap, and profoundly delicious, and has become a go-to staple of pre-dinner snacks in this house. It’s spicy, salty, and full of garlic, and will leave you licking your fingers.


  • 1 large bag of frozen edamame, SHELL ON;
  • 2 tablespoons olive oil;
  • 1 clove garlic;
  • Crushed red pepper/chili flake (to taste);
  • Kosher salt (to taste);
  • Eden Shake (Asian seasoning) (optional);


Mince the garlic. Add to a small saucepan with the olive oil and place over low heat, keeping an eye on the garlic. You’re trying to permeate the oil with the garlic flavor, but also crispy up the garlic a little. Don’t go too fast here, because the oil has some serious thermal momentum, meaning it’s going to keep cooking the garlic long after you kill the heat.

When the garlic starts to brown a little, remove from heat and add the chili flake. Stir, and let it steep.

In the interim, cook the edamame as per instructions on the bag. I like frozen because I can’t get fresh, and it’s a vastly superior product to canned. I’ve used the steam-in-bag variety with a lot of success, and look, this is a snack. It’s supposed to be quick and easy.

When the edamame is done, drain off the excess water and move to a large mixing bowl. Add the garlic chili oil, and toss, then add salt to taste (you’ll need way more than you think; you’re going for a sort of salted-peanut level of salt here), as well as the Eden shake.

A word about this: it’s a brand (I think?) that Mrs. 10Chickens procures from somewhere, but so far as I can tell, it’s a mix of white sesame, black sesame, and Nori flakes. It’s optional, but adds a ton to this. Also, it’s really useful for a lot of other applications, like a breakfast rice bowl with avocado and sunny egg (but we’ll get there later).


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