Peperoncino Edamame

peperoncino_edamame.jpg

|  vegetarian  |
 

for two servings

1 cup / FROZEN EDAMAME
2 clove / GARLIC
1-2 piece / RED CHILI

OLIVE OIL for cooking
SEA SALT and BLACK PEPPER to taste


  1. Cook edamame for 1-2 min in boiling water. (Cook half-way) Immediately place in ice water to cool. Drain.
  2. Cut both ends of edamame with scissors.
  3. Cut garlic into thin slices. 
  4. Heat up oil in a pan and cook garlic over low heat until nicely browned.
  5. Add edamame and chili. Cook over medium heat until edamame skin gets a little charred for about 2 min.
  6. Season with sea salt and fresh black pepper.
peperoncino_edamame.jpg
peperoncino_edamame.jpg

Notes:

  • For nicely browned garlic, tilt pan to submerge it in oil.

 

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