Chinese Spiced Edamame
Tender young soybeans simmered in a fragrant broth infused with star anise, Sichuan peppercorns, and aromatic herbs. This classic Chinese bar snack delivers a delicate balance of savory, slightly numbing, and aromatic flavors. The beans are boiled until just tender, absorbing all the complex notes from the spice blend.
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About This Recipe
These spiced edamame make an irresistible snack that's perfect for washed with cold beer or as a starter before a main meal. The key is to score the beans slightly so they absorb the flavorful cooking liquid while maintaining their bright green color and satisfying bite.
Tips for Success
- Choose fresh, bright green edamame pods for the best flavor and texture
- Don't overcook the beans or they'll become mushy and lose their vibrant color
- The Sichuan peppercorns provide that characteristic mild numbness - don't skip them
- Let the beans sit in the cooking liquid for a few minutes before serving to absorb more flavor
Ingredients
fresh edamame in pods
1 pound
star anise
3 whole pieces
Sichuan peppercorns
1 teaspoon
fennel seeds
1/2 teaspoon
bay leaves
2 leaves
cinnamon stick
1 small piece
coarse salt
2 tablespoons
Shaoxing wine
2 tablespoons
water
enough to cover pods
Instructions
1
Prepare the edamame
Rinse the edamame pods under cold running water. Using kitchen shears, trim off both ends of each pod - this helps the flavor penetrate more easily and makes them easier to eat.
2
Build the aromatic broth
Place the star anise, Sichuan peppercorns, fennel seeds, bay leaves, and cinnamon stick in a large pot. Add the salt and Shaoxing wine, then pour in enough water to generously cover the edamame. Bring to a rolling boil over high heat.
3
Cook the edamame
Add the prepared edamame pods to the boiling aromatic liquid. Cook for 5-7 minutes until the beans are just tender but still have a slight bite. Be careful not to overcook or they'll become mushy.
4
Finish and serve
Remove from heat. Let the edamame sit in the cooking liquid for an additional 10 minutes to absorb the complex flavors. Drain well and serve warm, or at room temperature. Sprinkle with a touch more salt if desired.
