This perfectly blistered and charred edamame recipe has a spicy kick with the addition of jalapenos. The toasted edamame gets caramelized and has a wonderful flavor after spending a bit of time in a wok.
Boil the edamame in a pot for about 4-5 minutes (or follow the instructions on the bag).
While edamame is cooking, slice up the large jalapeno. For less spice, remove the seeds.
Heat cooking oil and sesame oil in wok over medium-high heat. If you don't have a wok, a large skillet can also be used.
Add the edamame and sliced jalapeno.
Cook for 10 minutes, stirring frequently until edamame is blistered.
Sprinkle with sea salt.
Serve while hot!
Notes
Nutrition Info: Nutrition information provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.