A Twist on Edamame

We love edamame. Usually served as an appetizer, warm and lightly salted, I thought they were pretty damn good. Then one day we tried the stir fried edamame at The Prado in Balboa Park. OMG, the kick from the ginger and the garlic adds a whole different element, it is so good! Since then, we have tried a few times to replicate the recipe, this is pretty close.

1 1/2 cups edamame
4 cloves garlic
3 tbsp. low sodium soy sauce
1 tbsp. olive oil
2 tsp. fresh chopped ginger
Sea Salt to taste

Chop the garlic and ginger, toss in hot pan with a little olive oil, add the soy sauce and stir till hot. Remove from heat then sprinkle with sea salt and serve. Goes well with hot saki!


  1. Hi Tiffany,

    Wow that is a great recipe, I love garlic with just about everything. I work with Seapoint Farms which is the largest manufacturer and distributor of edamame in the U.S. and always love coming across new and appetizing concoctions. Looking forward to future posts.

  2. Thanks, and I will look out for Seapoint Farms edamame!


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