Recipe: Black Bean-Orange Peel Edamame
Posted on September 29, 2014 - Category: Recipe
This is one of Jacob MacKellar’s favourite ways to dress up edamame. It’s adapted from Food52.com, where it originally came in from a Denver home cook/blogger who goes by the handle “Savorthis.”
INGREDIENTS:
1 lb (450 g) frozen edamame in pods
2 tbsp (30 mL) minced yellow onions
2 large cloves garlic, minced
2 tsp (10 mL) black bean-garlic sauce
1 tsp (5 mL) minced, peeled ginger
2 tbsp (30 mL) orange juice
2 tsp (10 mL) soy sauce
1 tsp (5 mL) mirin (Japanese sweet rice wine)
½ tsp (2 mL) Sriracha or other Asian chili sauce
¼ tsp (1 mL) Asian sesame oil
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) packed orange zest (preferably in thin strips using citrus zester, otherwise finely grated)
INSTRUCTIONS:
In large pot of boiling water, cook edamame as per package instructions. Drain.
In small bowl, combine onions, garlic, black bean-garlic sauce and ginger.
In second small bowl, combine orange juice, soy, mirin, Sriracha and sesame oil.
In wok or large skillet, heat vegetable oil over medium-high. Add edamame. Stir-fry until pods are just beginning to blister, about 3 to 5 minutes. Add onion mixture. Stir-fry until onions begin to brown, 2 to 3 minutes. Add orange zest. Stir-fry 1 minute. Add orange juice mixture. Stir-fry until edamame are glazed and no liquid remains.
To eat, squeeze the inedible pods with your teeth and/or fingers to pop out the beans, while sucking on the flavours on the outside of the pods.
Makes 8 appetizer or 4 side servings.
