Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
One of my favorite appetizers to order at Japanese restaurants are shelled edamame. I have tried this dish at many different restaurants over the years, and although I think the classic steamed and salted edamame is amazing, I always like to try pan roasting them in different kinds of sauce for extra flavor. In the past, I’ve used various different blends of ingredients to make pan roasted edamame – but this week’s Direct Your Dining recipe may be my favorite!
The sweet honey and pineapple preserves pair perfectly with the fresh ginger, garlic, and butter. The addition of sriracha hot sauce gives great spice without overpowering the other ingredients or leaving your mouth burning or numb. The soy sauce adds just a touch of savory saltiness that is complemented with the bit of black pepper and sesame seeds. This is an all around easy to make and low energy appetizer that is big on flavor. Sometimes I can find edamame in the shells ready to eat (already defrosted and steamed) in the fresh produce section, but not always. If you do find edamame in the fresh produce section, I recommend buying it instead of the frozen version to skip using the microwave and save even more energy.
Sweet and Spicy Garlic Edamame
- 16 oz. Bag frozen steam bag edamame in shells
- 4 Garlic cloves, minced
- 1 tbsp. Fresh ginger, minced
- 3 tbsp. Butter
- 1 tbsp. Sriracha sauce
- 1 tbsp. Pineapple preserves
- ½ tbsp. Sesame oil
- 1 tbsp. Honey
- 1 tbsp. Soy sauce
- ¼ tsp. Sea salt
- ¼ tsp. Black pepper
- ½ tsp. Sesame seeds
1) Prepare the edamame for the stove top by defrosting and steaming it in the microwave as directed on the bag (often 5-6 minutes in the microwave on high).
2) Carefully remove edamame from the bag (don’t put hand by steam) and add them to a bowl. Sprinkle the sea salt and black pepper over the steamed edamame.
3) Mince the garlic and ginger. Combine the sriracha sauce, honey, pineapple preserves, and sesame oil in a small bowl and whisk together.
4) Melt the butter in a wide, nonstick skillet over medium heat. Once melted, add the ginger and garlic.
5) Stir and sauté for 4 minutes until turning golden.
6) Add the steamed, seasoned edamame to the skillet and toss to coat in the garlic/ginger/butter mixture. Cook for 1 minute.
7) Pour the sriracha/pineapple mixture over the edamame and cook for 1 more minute.
8) Pour the soy sauce in last, toss everything again to coat, and turn the heat to low. Stir for 1 more minute as sauce thickens.
9) Turn the heat off, sprinkle with sesame seeds, and serve.
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan