Ginger Sesame Edamame
This is a quick, nourishing snack that is literally, just like mama used to make. My mom always had a pot of soybeans marinating on the stove. Her classic was a soy sauce, ginger, & garlic marinade, but when I called to let her know I'd be blogging her favorite snack, she told me to get with the times- lemon and sea salt was the new fav. Like usual, mama was right. The lemon and sea salt is fresh and summer, and I am once again hooked.
In with the new (but keep the old). This was, and always will be my favorite snack.
Edamame, or young soybean pods, make a savory protein snack loved by kids and adults. And because it is naturally packaged in a pod, it makes it an easy snack to take on the go. Try this Ginger Sesame Edamame for your next picnic, beach day, or appetizer spread. They are as nutritious as they are delicious, as well as being rich in plant protein, fiber, and antioxidants.
INGREDIENTS:
3 quarts water
2 teaspoons salt
1 package of frozen edamame pods
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1 teaspoon grated fresh ginger
2 teaspoons low-sodium soy sauce
2 teaspoons toasted sesame oil
INSTRUCTIONS:
Bring water to a boil in a medium saucepan. Add salt and frozen edamame pods to the pot and boil until they turn bright green, about 3 to 5 minutes.
Once the edamame is cooked, drain over the sink using a strainer, and rinse under cold water. Set the cooked edamame back into the cooled pot, alongside a handful of ice cubes. Adding ice cubes will help keep their vibrant green color. Set aside.
Create a marinade by adding sesame seeds, ginger, soy sauce, and sesame oil together in a medium sized tupperware. Whisk together until combined.
Remove the ice cubes from the edamame and add to the tupperware little by little. Toss with marinade until all the edamame pods are coated. Cover and let sit in the refrigerator for at least 30 minutes and up to 3 days.
Makes approximately 5 servings.
NUTRITION FACTS (PER SERVING):
Calories 130
Protein 11 g
Total fat 6 g
Saturated fat 0.9 g
Cholesterol 0 mg
Carbs 9 g
Fiber 6.4 g
Total sugars 1 g
Added sugars 1 g
Sodium 108 mg
INGREDIENTS
3-4 cups of frozen soybeans
Shoyu + Ginger Edamame:
1/2 cup soy sauce (Shoyu in Japanese) + 1 cup of water
3 peeled and crushed garlic cloves
1 tsp. fresh grated ginger
1 Tbs sesame oil
1 tsp toasted black sesame seeds
Lemon + Sea Salt Edamame
1 Tbs salt+ 2 cups of water
3 peeled and crushed garlic cloves
1 lemon + zest (or add orange zest.)
1 Tbs olive oil
Begin by adding your frozen edamame to a sauce pan. Cover with the water (adding either soy sauce or salted water.) Water should just cover beans. Add the garlic cloves and if your doing the soy sauce version - add ginger. Bring to boil and then lower to a simmer.
Cook the edamame for about 10-15 minutes (frozen soybeans are pre-cooked). Drain and make a marinade for the soy beans. Either:
A. Sesame oil, soy sauce, and fresh ginger
B. Lemon juice, oilve oil, sea salt and zest.
Marinated beans will last up to a week in your fridge.
