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Garlic Edamame Stir Fry

Jessica T. Brown
A quick and flavorful vegan snack featuring tender edamame tossed in garlic, chili oil, and vegetarian oyster sauce.
High in plant-based protein and fiber, this low-carb dish is perfect for weeknight snacks,
appetizers, or meal prep, with a delicious crunch from sesame seeds and optional fried shallots.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Appetiser, Snack
Cuisine Asian, Fusion
Servings 3

Equipment

  • 1 wok or large skillet
  • Measuring cups and spoons
  • Stirring spoon or spatula
  • Serving bowl

Ingredients
  

  • ¼ cup water
  • Pinch of salt
  • 16 oz approximately 2 cups frozen edamame
  • 2 tbsp chili oil with chili flakes or substitute with cooking oil for mild version
  • 2 tbsp vegetarian oyster sauce
  • 4 cloves garlic chopped (about 1 tbsp)
  • Sesame seeds for garnish
  • Fried shallots optional, for garnish

Instructions
 

  • Prepare the Ingredients: Begin by gathering all ingredients and equipment.
    Chop the garlic cloves finely to release maximum flavor, and measure out the chili oil, vegetarian oyster sauce, water, and frozen edamame.
    Having everything ready ensures a smooth and fast cooking process, as stir-frying works best with ingredients added quickly and evenly.
  • Heat the Wok or Skillet: Place a wok or large skillet on medium-high heat.
    Add ¼ cup of water to the pan and bring it to a boil.
    This small amount of water will serve to steam the edamame gently, preserving its vibrant green color and natural texture.
    Using a wok allows for even heat distribution, which is ideal for quick stir-frying.
  • Steam the Edamame: Once the water is boiling, add a pinch of salt and pour in the frozen edamame.
    Stir briefly to coat the edamame evenly with the water and salt.
    Cover the wok or skillet with a lid and let the edamame steam for 3–4 minutes. Stir occasionally to ensure all edamame cook evenly.
    When the water has evaporated completely, the edamame should be tender but still have a slight firmness for bite.
  • Add Aromatics and Sauces: Remove the lid, then immediately add the chopped garlic, chili oil with chili flakes, and vegetarian oyster sauce to the cooked edamame.
    Stir quickly and continuously to combine all the ingredients.
    The heat from the pan will release the aroma of the garlic and infuse the chili oil throughout the edamame.
    Stir-fry for about 1 minute until everything is fully coated and fragrant.
  • Check for Seasoning: Taste a piece of edamame and adjust seasoning if necessary.
    Add a tiny pinch of salt or a dash of black pepper if desired.
    Keep in mind that the vegetarian oyster sauce already adds umami and saltiness, so minimal extra seasoning is usually needed.
  • Transfer to Serving Dish: Once fully coated and heated, transfer the spicy garlic edamame to a serving bowl using a spatula or slotted spoon.
    Make sure the edamame are evenly distributed and the garlic and chili oil remain well-mixed with the beans.
  • Garnish for Presentation: Sprinkle sesame seeds generously over the top to add texture and visual appeal.
    For an extra layer of crunch and flavor, optionally add fried shallots.
    These garnishes enhance the overall experience, making the dish more vibrant and satisfying.
  • Serve Immediately: Serve the edamame warm as a snack, appetizer, or side dish.
    It can also be enjoyed at room temperature if needed.
    The combination of tender edamame, spicy chili, aromatic garlic, and rich umami from the vegetarian oyster sauce makes this dish a quick, flavorful, and protein-packed option that’s perfect for any occasion.
  • Tips for Customization: For a milder version, substitute the chili oil with neutral cooking oil and adjust the seasoning with salt and black pepper.
    You can also add a squeeze of lime juice for brightness or sprinkle crushed red pepper for extra heat.
    Stir-fry for a shorter time if you prefer firmer edamame or slightly longer for softer beans.

Notes

  • Use frozen edamame in pods or shelled, depending on preference.
  • Adjust chili oil quantity to control spiciness.
  • Vegetarian oyster sauce adds umami; soy sauce can be substituted if needed.
  • Stir-fry quickly over medium-high heat to preserve edamame’s bright green color and firm texture.
  • Garlic should be chopped finely to evenly distribute flavor.
  • Garnish with sesame seeds or fried shallots for added texture and presentation.
  • For a milder version, replace chili oil with neutral oil and season with salt and black pepper.