These smoky, wok fried edamame are streets ahead of the normal steamed ones. Give them a try.
Caren
WOK FRIED EDAMAME
500 gm frozen edamame
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 teaspoons flaked sea salt
Thaw the edamame by running the pods under lukewarm water. Tip the pods into a clean tea towel and dry them thoroughly.
Heat a wok, add the oils and the dried edamame. Stir-fry until the pods begin to char a bit.
Tip the pods into a serving bowl and add the salt.
Cool slightly and serve with an extra bowl for the used pod shells.