Wok tossed Garlic Chili Edamame with Sea Salt

Wok tossed Garlic Chili Edamame with Sea Salt

This wok tossed garlic chili edaname with sea salt is the latest trendy appetizer dish in Vancouver that is now appearing in the menus of many restaurants. Originally a Japanese dish, Vancouverite restaurants are adding new twists to this simple dish.

At Rockford Grill, I was enchanted with their version of edamame, which is wok stir fried with garlic chili oil, sea salt and onion flakes. Here is the recipe I concocted in my attempt to duplicate what I had at the restaurant. If anyone has a better variation, please leave a comment.

Edaname is made with soybeans, and is packed with protein.  It has many health benefits, although there has been some controversies about soybeans interfering with thyroid function.  Nonetheless, as a snack, this is very healthy compared to deep fried french fries.  You can buy frozen edaname is most big grocery stores.

The secret ingredients for making a tasty Edaname are mainly:  GARLIC and SEA SALT.  Regular table salt does not do the trick.  This dish is best eaten with a group.  You can chat around while you shell the pods.

Here are the steps:
1. Boil the frozen edamame (in their shells) according to the package instruction – usually around 3-5 minutes to give it a crunchy taste. Frozen edamame are already cooked, so do not overcook or the beans will turn soft and mushy.
2. Remove and let cool.
3. Pat dry.
4. Heat garlic chili oil in a hot wok.
5. Add dried onion flakes.
6. Add the edamame and toss in wok.
7. Sprinkle with sea salt.

The flavourings are all in the shell. The idea is that as you shell the edamame beans, you lick the shell to get the toasty spice and sea salt. I can imagine that a black bean sauce variation would be yummy….

Ed Note: This post was originally published in 2011, and was recently updated in Dec 2019.