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CathyZ from Kauai

How about Wok-fried Edamame with garlic and chiles?

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #29187 at 4:57 pm on Nov 17, 2016

This is wonderful stuff- recipe by one of my favorite Hawaii Chefs, Alan Wong- Holds well, is delicious. "guy food". I use low-sodium soy sauce (Kikkoman). You could probably do a load of this in the oven after the edamame is first cooked- instead of using a wok.

Alan Wong 8 appetizer servings
1 lb unshelled fresh or frozen edamame
2 Tbsp shoyu
2 tsp oyster sauce
1 red jalapeno chile, seeded, minced (could use Hawaiian chili pepper too)
1 tsp sesame oil
2 tsp peanut oil
2 tsp minced, peeled fresh ginger
2 minced garlic cloves
Cook edamame in large pot of boiling salted water until tender. Drain. Cool and pat dry.
Stir shoyu, oyster sauce, jalapeno and sesame oil in small bowl; set aside.
Heat peanut oil in heavy wok or skillet over medium-high heat. Add ginger and garlic. Saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add shoyu mixture and stir 1 minute to coat evenly. Transfer to platter and serve.

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