Spicy edamame

1. Edamame – These days you can find edamame at regular grocery stores, in the frozen vegetables or Asian section. Look for plain rather than brined (pre-salted). If you get brined, skip the salt in both the cooking water and the sauce. Be sure to get the edamame IN the pods, not shelled, because sucking the soybeans out of the pods is the whole point!

2. Asian chilli paste, find it in the Asian section of grocery stores or Asian stores, medium level spiciness. Substitute with another chilli paste or sauce, starting with less and adding more at the end if you can handle the heat.

For a non-spicy version, substitute with 1 tbsp and 1 tsp white vinegar for a kid friendly Honey Soy Edamame.

3. Japanese soy is a little more delicate in flavour than Chinese soy but it’s fine to use any all-purpose or light soy soy sauce. Don’t use dark soy (too strong, it will ruin the dish) or sweet soy (too sweet).

4. Mirin – Japanese cooking wine that is syrupy and sweet, adds depth of flavour into sauces. Find it in the Asian section of grocery stores or Asian stores. Substitute with: 2 teaspoons honey plus 1/4 cup chicken or vegetable stock, and simmer sauce for longer.

5. Cooking edamame – Frozen edamame is pre-cooked so it only takes a couple of minutes. Some packets say 5 minutes which is way too long and dulls the green colour. You can also steam or microwave, per packet directions, but I like to boil to get a little seasoning on the surface (tastier!).

Leftovers will keep for 3 to 4 days in the fridge. Great snacking! Best at room temperature or slightly warm.

Nutrition per serving assuming 4 servings.