Pan-Warmed Garlic Chili Edamame Bowl

Quick Recipe Version (TL;DR)

• Yield: 2 snack-sized servings
• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Total Time: 12 minutes

Quick Ingredients

• 12 oz (about 3 cups) frozen edamame in pods
• 1 tbsp neutral oil (avocado, canola, or light olive oil)
• 2 large garlic cloves, very finely minced
• 1/4 tsp red pepper flakes (more or less to taste)
• 1/2 tsp flaky sea salt, plus extra to finish
• 1/4 tsp freshly ground black pepper
• 2 tbsp water (for pan-steaming)
• 2 tsp soy sauce or tamari (optional)
• 1 tsp toasted sesame oil (optional)

Do This

• 1. Mince garlic and measure out chili flakes, salt, and pepper.
• 2. Heat a large skillet over medium and add neutral oil.
• 3. Add frozen edamame and 2 tbsp water; cover and cook 3–4 minutes, stirring once.
• 4. Uncover, increase heat to medium-high, and cook 2 minutes to lightly char and dry off excess moisture.
• 5. Push edamame to the edges, add garlic and chili flakes to the center, sauté 30 seconds, then toss everything together.
• 6. Season with flaky salt, black pepper, soy sauce, and sesame oil; toss well and serve hot in bowls.

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Why You’ll Love This Recipe

• Fast, one-pan snack: from freezer to bowl in about 10–12 minutes.
• Protein-rich and satisfying thanks to fiber- and protein-packed edamame.
• Big flavor from simple staples: garlic, chili, and flaky salt do all the work.
• Perfect as a movie snack, pre-dinner nibble, or easy side for rice bowls and stir-fries.

Grocery List

• Produce: 2 large garlic cloves, 1 green onion (optional garnish), lime (optional, for serving)
• Dairy: None
• Pantry: 12 oz frozen edamame in pods, neutral oil, red pepper flakes, flaky sea salt, black pepper, soy sauce or tamari (optional), toasted sesame oil (optional), toasted sesame seeds (optional)

Full Ingredients

Main Bowl

• 12 oz (about 3 cups) frozen edamame in pods (do not thaw)
• 1 tbsp neutral oil (such as avocado, canola, or light olive oil)
• 2 tbsp water (for pan-steaming the edamame)
• 2 large garlic cloves, very finely minced
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 1/2 tsp flaky sea salt, plus more to finish
• 1/4 tsp freshly ground black pepper
• 2 tsp low-sodium soy sauce or tamari (optional, for extra depth and umami)
• 1 tsp toasted sesame oil (optional, for finishing)

Optional Garnishes

• 1 green onion, thinly sliced
• 1 tsp toasted sesame seeds
• Lime wedges, for squeezing over right before serving

Step-by-Step Instructions

Step 1: Prep the aromatics

Peel and very finely mince the garlic cloves. You want the pieces small so they soften and infuse the oil quickly without staying sharp or burning. If using green onion for garnish, thinly slice it on a slight diagonal and set it aside.

Measure out the red pepper flakes, flaky salt, and black pepper so they are ready to go. This dish cooks quickly once the skillet is hot, so having everything measured makes it easier to avoid burning the garlic.

Step 2: Heat the skillet

Place a large, heavy-bottomed skillet (10 to 12 inches) over medium heat. Add the 1 tbsp neutral oil and let it warm until it looks shimmery, about 1 minute. A heavy pan like cast iron works especially well because it holds heat and helps give the edamame a lightly blistered exterior.

Step 3: Pan-steam the frozen edamame

Add the 12 oz frozen edamame in pods directly to the hot skillet. Immediately pour in the 2 tbsp water, then cover the pan with a tight-fitting lid.

Let the edamame cook, covered, for 3–4 minutes, stirring once halfway through. This quick steam warms the pods all the way through while keeping them tender and bright green.

Step 4: Dry and lightly char the pods

Remove the lid and increase the heat to medium-high. Cook the edamame uncovered for 2–3 minutes, stirring every 30–45 seconds. The goal is to evaporate any remaining water and pick up a few browned or lightly blistered spots on the pods for extra flavor.

Watch the garlic is not in the pan yet; this stage is all about drying and searing the edamame so it does not turn soggy when you season it.

Step 5: Bloom the garlic and chili

Push the edamame to the outer edges of the skillet, leaving an open space in the center. If the pan looks very dry, drizzle in a tiny splash (about 1 teaspoon) of extra oil.

Add the minced garlic and red pepper flakes to the center of the pan. Cook, stirring just in the center, for 20–30 seconds until fragrant and just starting to turn pale golden. Do not walk away; garlic can burn quickly.

Once fragrant, toss the edamame back through the garlic-chili oil so the pods are evenly coated.

Step 6: Season and serve

Sprinkle in the flaky sea salt and black pepper, then drizzle over the soy sauce or tamari (if using) and toasted sesame oil. Toss well so every pod gets a bit of the seasoning. Taste one pod (careful, it will be hot) and add another pinch of flaky salt if desired.

Transfer the hot edamame to small bowls. Finish with a final pinch of flaky salt on top so you get some large crystals, and garnish with green onion slices, toasted sesame seeds, and a squeeze of lime if you like a bright pop of acidity. Serve immediately and eat by pinching the pods and popping the beans into your mouth, discarding the pods.

Pro Tips

• Do not thaw the edamame first. Going straight from freezer to hot pan helps keep the texture firm and snappy.
• Control the garlic carefully. Add it only after most of the moisture has evaporated from the pan so it sautés in oil, not in water, and does not burn.
• Use a wide skillet. A larger pan means the edamame sits in a single layer, which is key for light charring and even heating.
• Season at the end with flaky salt. Adding a final pinch of flaky salt right before serving gives you those satisfying little bursts of salinity.
• Adjust the heat to your taste. For mild edamame, reduce the red pepper flakes; for extra heat, add a pinch more right at the end.

Variations

• Shelled edamame version: Use the same amount of frozen shelled edamame. Reduce the covered steaming time by 1–2 minutes and stir a little more often, since the smaller beans heat faster.
• Lemony garlic edamame: Skip the red pepper flakes and sesame oil. After seasoning with salt and pepper, add the finely grated zest of half a lemon and a generous squeeze of lemon juice.
• Smoky version: Add 1/4 teaspoon smoked paprika along with the red pepper flakes when you bloom the garlic for a gentle smoky depth.

Storage & Make-Ahead

This snack is best hot from the pan, when the garlic is fragrant and the flaky salt is still crunchy. If you have leftovers, cool them completely and transfer to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, add the chilled edamame to a dry skillet over medium heat and warm for 3–4 minutes, stirring occasionally, until heated through. You can also microwave in 30-second bursts, but the pods will stay firmer and more flavorful if reheated on the stovetop. Refresh with a small drizzle of soy sauce and a pinch of flaky salt before serving.

Nutrition (per serving)

Approximate values per serving (1/2 of the recipe, including oil but excluding optional garnishes): about 200–220 calories, 11–13 g protein, 13–16 g carbohydrates, 5–6 g fiber, 10–12 g fat, and very low sugar. Actual values will vary depending on the exact brand of edamame, oil, and how much salt and soy sauce you use.