Recipe: Black Bean-Orange Peel Edamame

Posted on September 29, 2014 - Category: Recipe

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This is one of Jacob MacKellar’s favourite ways to dress up edamame. It’s adapted from, where it originally came in from a Denver home cook/blogger who goes by the handle “Savorthis.”

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)

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.