bon appetit magazine featured a popular recipe for wok-fried edamame from the pineapple room in honolulu . i love edamame so i wasn't hesitant to try this recipe out. they were un.be.lie.vable and slightly messy, but so delicious. the peanut oil in the recipe is mainly for its ability to sustain high temperatures without smoking in the wok and the slight peanut taste, but since I didn't have any peanut oil i just used regular vegetable oil.
Wok-Fried Edamame with Garlic
(6-8 appetizer servings)
1 lb. unshelled fresh or frozen edamame
2 Tablespoons soy sauce
2 Teaspoons oyster sauce
1 Teaspoon hot sesame oil
2 Teaspoons peanut oil
2 Garlic cloves minced
Bring 4 cups of water to a boil and add edamame. Once the water is boiling again, cook for 5 minutes or until tender. Drain and transfer edamame to a bowl of ice water to cool.
Mix together soy sauce, oyster sauce, and hot sesame oil in a small bowl. Set aside.
Heat peanut oil in a heavy large wok or skillet over medium-high heat. Add garlic; saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.
