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· 16 oz frozen edamame in pods
· 1/4 cup water
· 1/2 tsp arrowroot starch
· 1 tablespoon coconut oil or avocado oil
· 2 cloves garlic, finely minced or grated
· 1 tablespoon finely minced or grated fresh ginger
· 1/2-1 tsp red pepper flakes
· 1 and 1/2 tablespoons tamari (ensure gluten-free as needed)
· 1 tablespoon maple syrup
· 1/2 teaspoon toasted sesame oil (optional)
Instructions:
1. Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for about 8 minutes, drained, and set aside.
2. While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.
3. Melt the coconut oil in a large-rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter. Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Up the heat to bring this mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce is thick and sticky.
4. Remove from heat, add in the edamame, and stir to combine. Finish with the toasted sesame oil (optional), toss, and enjoy.
Recipe and image courtesy of Minimalist Baker
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