Yield: 4 servings
Active Time: 8 minutes
Total Time: 10 minutes
1 (16-ounce) package frozen edamame in the pod
1 1/2 teaspoons red pepper flakes
3 tablespoons coconut aminos
1 tablespoon water
3 tablespoons coconut sugar
1 tablespoon plus 1 teaspoon sesame oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
Meanwhile, in a small saucepan set over medium heat, stir together red pepper flakes, coconut aminos, water, and coconut sugar. Bring to a boil, and then reduce heat to medium low. Stir in sesame oil, garlic, and ginger, and remove from heat.
Drain edamame and quickly pat dry. Place into a large bowl and pour marinade over. Toss to coat. Serve warm.
Photo credit: Paul Delmont