Spicy Edamame (香辣毛豆)
A quick and fiery snack featuring tender edamame tossed with fragrant Sichuan peppercorns, star anise, and a hint of chili. Perfect as an appetizer or party nibble.
Ingredients
fresh edamame in pods
300g
water
enough to cover edamame
fine sea salt
1 tbsp
vegetable oil
2 tbsp
Sichuan peppercorns
1 tsp
star anise
1 piece
bay leaf
1
dried red chili flakes
½ tsp (optional)
garlic, minced
1 clove (optional)
Instructions
1
Clean and trim the edamame
Rinse the pods under cold running water three times. Snip off both ends of each pod with scissors; this helps the seasoning penetrate. Place the trimmed pods in a bowl, sprinkle with 1 tbsp salt, add enough water to cover, and let them soak for about 20 minutes to draw out impurities and slightly season them.
2
Heat the aromatic oil
Drain the edamame and pat dry. In a wok or large skillet, heat the vegetable oil over medium‑high heat. Add the Sichuan peppercorns, star anise, and bay leaf. Stir‑fry for 30–45 seconds until the oil becomes fragrant and slightly golden. If you like extra heat, toss in the minced garlic and chili flakes for a few seconds.
3
Cook the edamame
Add the prepared edamame pods to the wok. Toss them in the spiced oil, ensuring each pod is coated. Cook for 4–5 minutes, stirring occasionally, until the pods are heated through and the outsides start to blister slightly. Season with an extra pinch of salt if desired.
4
Finish and serve
Remove the star anise and bay leaf. Transfer the spicy edamame to a serving bowl. Serve warm or at room temperature, optionally with extra chili flakes on the side for those who like it hotter.
