Wok-Fired Edamame With Garlic And Chiles

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.