Spicy Garlic Edamame

🥘 Ingredients

• edamame 16 oz
• salted water 3 quarts
• arrowroot starch ½ tsp
• coconut oil 1 Tbsp
• garlic 2 cloves
• ginger 1 Tbsp
• red pepper flakes ½ tsp
• tamari 1 ½ Tbsp
• maple syrup 1 Tbsp
• toasted sesame oil (optional) ½ tsp

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.
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.
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.
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.
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!
6. 6

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