Wok Fired Edamame With Garlic And Chiles Recipe

Ingredients

1 pound unshelled fresh or frozen edamame

2 tablespoons soy sauce

2 teaspoons oyster sauce

1 red jalapeno chile, seeded, minced

1 teaspoon Asian sesame oil

2 teaspoons peanut oil

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

Preparation

Cook edamame in large pot of boiling salted water until tender, about 5 minutes; drain. Transfer edamame to bowl of ice water to cool. Drain; pat dry and set aside. Stir soy sauce, oyster sauce, jalapeno and sesame oil in small bowl; set aside. Heat peanut oil in heavy large wok or skillet over medium-high heat. Add ginger and garlic; saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.