You GUYS. Are you ready for stupid awesome spicy lemongrass chili edamame?!?!?!
These are amazing and fantastical, and should not be eaten with chapped lips because they’ll burn your face right off. In the best way.
There’s a local sushi chain that HAD the best spicy edamame appetizer, but I swear they’ve changed their recipe and I have not liked them as much the last few times I’ve ordered them. So I was determined to make them at home.
I don’t really know if these taste quite like the restaurant version, but they sure hit the same spot. They’re a little less Japanese and a little more Vietnamese thanks to the addition of lemongrass. I just ADORE lemongrass and don’t get sick of it. Plus there’s something about hot chili oil that beckons to me to add lemongrass. I think it’s probably one of my favorite recipe creations EVER, my spicy lemongrass miso salad dressing. A must try. I’m in love with that dressing.
Anyhow, these edamame. They’re a little more loaded with oil than I usually choose to go, but I figured considering how healthy and filling edamame are it kind of evens out. I’ve made these a few times as an appetizer or side dish with dinner and fill up more on them than dinner. Soooo I’ll deal with the oil. It’s just TOO good.
- 2 C in-shell edamame, cooked
- 1 t avocado oil
- 2 cloves garlic, minced
- 2 t lemongrass, grated
- 1 T hot chili oil
- 1/4 t salt
- 2 scallions, thinly sliced
- 1 T ponzu
- Heat the avocado oil in a small nonstick skillet over medium-low heat. Add the garlic and cook for about 2 minutes, until just barely starting to turn golden. Add lemongrass, and stir just for a few seconds. Add the chili oil, shut off the heat, and add everything else. Stir well and pour over the hot cooked edamame. Toss it all together!