Garlic Edamame with Sichuan Pepper

For years I made edamame, one of my favorite snacks, by just boiling the frozen pods and then sprinkling sea salt on top. It was easy, and if you’re using good salt, one of the tastiest things to snack on.

Then one night, while having drinks at my friend Barb‘s apartment, she whipped up a batch of edamame that was hands-down the best I had ever tasted.

Instead of boiling or steaming the edamame, she sautés the pods in a skillet with crushed garlic cloves. The edamame is cooked over a medium flame for 6 to 7 minutes, so the outsides develop a crisp garlicky flavor while the insides get cooked through.  Genius, right?

I adapted Barb’s recipe (from her blog Wishful Chef) by adding ground Sichuan pepper, which gives the edamame a nice smokiness. Either way, with or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you’ll make again and again.

Garlic Edamame with Sichuan Pepper Author: Appetite for China (appetiteforchina.com)3 cups frozen edamame2 large garlic cloves, crushed1 tablespoon olive or vegetable oil½ teaspoon sea salt¼ teaspoon ground Sichuan pepper¼ teaspoon freshly ground black pepperThaw the frozen edamame pods by running them under hot tap water in a colander for 2 to 3 minutes. Drain and dry thoroughly with kitchen towels.Heat the oil over medium heat in a medium skillet and swirl to coat the bottom.Add the crushed garlic and cook for 30 to 40 seconds, just until fragrant. Add the edamame, salt, Sichuan pepper, and black pepper. Sauté for 5 to 7 minutes, stirring often, until the edamame is crispy on the outside and cooked through. Transfer to a dish and serve.Adapted from Wishful Chef. http://www.wishfulchef.com/2011/11/garlic-edamame/

View the original article here