Glazed Edamame
Delicious and nutritious edamame stir-fry: Sauté edamame pods in coconut aminos, creating a flavorful and healthy side dish packed with protein and a hint of sweetness, perfect for a quick and satisfying meal.
- 200g (7 oz) frozen edamame with shells
- 1/4 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 2 tablespoons water
- 1 tablespoon vegetable oil
- Pinch of dried red chili flakes (optional)
- Pinch of sesame seeds
- Cook the frozen edamame in boiling water for 10 minutes.
- Drain the edamame and rinse them under cold water to stop the cooking and retain their vibrant green color. Shake them in a sieve to remove any excess water.
- In a small bowl, whisk together the CÓCOES Syrup, CÓCOES Aminos, chili flakes (if using), and 2 tablespoons of water.
- Heat the vegetable oil in a non-stick frying pan over medium heat. Add the minced ginger and garlic, letting them sizzle and release their fragrant oils for about 30 seconds.
- Pour in the prepared sauce mixture and reduce the heat to medium-low. Let it simmer for a few minutes, allowing the sauce to thicken and reduce slightly.
- Toss the drained edamame into the pan and stir them well. Let them caramelize slightly for a couple of minutes.
- Sprinkle a pinch of sesame seeds over the glazed edamame and serve.
