Spicy Garlic Edamame

🥘 Ingredients

• arrowroot starch
  1/2 tsp
• coconut oil
  1 Tbsp
• edamame
  1 lb
• garlic
  2 cloves
• ginger
  1 Tbsp
• maple syrup
  1 Tbsp
• red pepper flakes
  1/2 tsp
• salted water
  12 c
• tamari
  1.5 Tbsp
• toasted sesame oil (optional)
  1/2 tsp

🍳 Cookware

• small mixing bowl
• skillet

1. 1

   Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for ~ ⏱️ 8 minutes , drained, and set aside.

   edamame: 1 lb, salted water: 12 c
2. 2

   While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.

   arrowroot starch: 1/2 tsp
3. 3

   Next, melt the coconut oil in a large rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic , ginger , and red pepper flakes . Sauté for 1 to ⏱️ 2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter.

   coconut oil: 1 Tbsp, garlic: 2 cloves, ginger: 1 Tbsp, red pepper flakes: 1/2 tsp
4. 4

   Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Bring this mixture to a boil, then reduce heat and simmer for 2 to ⏱️ 3 minutes until sauce is thick and sticky.

   tamari: 1.5 Tbsp, maple syrup: 1 Tbsp
5. 5

   Remove from heat, add the edamame, and stir to combine with sauce. Finish with the toasted sesame oil (optional) , toss, and enjoy! Delicious alongside stir-fries, fried rice, or noodles!

   toasted sesame oil (optional): 1/2 tsp
6. 6

   Best when fresh, but it will keep for 2 to ⏱️ 3 days in the refrigerator. Reheat in a microwave or covered and steamed in a skillet. Not freezer friendly.