A spicy Asian marinade gives these pods some zip!
- 1 pound Edamame pods (fresh or frozen)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Asian hot chili oil
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Asian Garlic Chili paste
- 1 teaspoon Korean chili flakes
- 1 Tablespoon cold water
- salt and pepper to taste (I like a lot of pepper)
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Cook the pods first. Bring a pot of lightly salted water to a boil. Add the edamame in the pod and reduce heat to medium.
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Simmer about 3 to 5 minutes, or until the pods are bright green. Be careful not to over cook them.
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Drain and run cold water over the pods to stop the cooking process.
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Place all the other ingredients into a gallon sized ziplock bag. Squish together to mix, then add the edamame pods. Gently squeeze to cover every bit of the pods.
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Seal the bag and refrigerate overnight.
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Place them in a bowl when you're ready to eat them. Put the whole pod in your mouth and gently press the seeds out with your tongue. Slowly remove the pod (with all that marinade coming off into your mouth) and enjoy those beans!!
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