Spicy Sichuan Chili Garlic Edamame

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the edamame pods and cook for 3-5 minutes, or until tender-crisp. Drain thoroughly in a colander and set aside. (3 minutes)

   ~3 min
2. 2

   While the edamame is cooking, mince the garlic. Break the dried red chilies into smaller pieces, removing any seeds if you prefer less heat. Toast the Sichuan peppercorns in a dry pan over medium heat for about 1-2 minutes until fragrant, then crush them lightly. (5 minutes)

   ~5 min
3. 3

   In a small bowl, whisk together the soy sauce, chili oil, sesame oil, and sugar. (1 minute)

   ~1 min
4. 4

   Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the minced garlic, dried chili pieces, and crushed Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. (1 minute)

   ~1 min
5. 5

   Add the cooked edamame to the pan. Pour the soy sauce mixture over the edamame and toss everything to coat evenly. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld. (3 minutes)

   ~3 min
6. 6

   Serve immediately. (0 minutes)