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Edamame with Black Bean Orange Peel » Simple and Healthy Recipe! ✅

These are savory, sweet, fragrant, finger-licking good. You can make them in pods, sipping the sauce that clings to the outside as you dig the beans out with your teeth, or use shelled beans in a sassy side dish. We often serve a version of this for guests as a snack while we season the grill or finish up in the kitchen. – try this

WHO: savorthis hails from Denver, Colorado and counts web design, marketing, and of course cooking among his talents. WHAT: Edamame gummied in a range of sweet and savory flavors, perfect as a pre-party appetizer. HOW: It’s as simple as adding ingredients in batches to a hot wok. Sauté and serve! WHY WE LOVE IT: The sauce on the edamame shells was finger-licking good; we love that savorthis calls for shelled edamame or whole pods, depending on how you want to serve them. – Publishers

  • 1 pound edamame (with or without shell)

  • 1 orange

  • 2 teaspoons fermented black beans, rinsed and chopped

  • 1 tablespoon minced garlic (2 medium cloves)

  • 1 teaspoon minced ginger

  • 2 tablespoons shallots, minced (1 medium)

  • 1 teaspoon of mirin

  • 2 teaspoons of soy

  • 1/4 teaspoon sesame oil

  • 1/2 teaspoon chili sauce (or fresh red chili sliced ​​crosswise)

  1. Rinse the edamame, then boil in salted water (or microwave covered with 3 T water and a pinch of salt) for about 5-7 minutes for frozen, 2-3 for fresh. Drain.

  2. Peel the orange (I prefer thin strips to micro-yellow. You can peel the outer part of the skin, remove the pith and cut it into thin strips) and then squeeze the orange. Mix shallot, garlic, black beans, and ginger in one bowl, mirin, soybeans, sesame oil, and 2 tablespoons orange juice in another. If using chili sauce, add it to the liquid. If using fresh chili, add it to the shallot mixture.

  3. Heat a couple of tablespoons of oil in a wok or cast iron skillet over very high heat. Add the edamame and mix until they begin to blister. Add the shallot mixture and stir for a few minutes until the shallot is very fragrant and beginning to brown/crisp. Add 1 tablespoon (packaged) zest and mix for another minute. Combine the mirin mixture and stir until the edamame are thick and glazed and remain runny. Immediately pour into a bowl and enjoy.

  4. NOTE: You can follow these steps for both pods and shelled edamame, although you can boil/cook shelled beans a little less.

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