Soybean Poke

1 Pound Frozen Edamame in Shells

1 Tablespoon Olive Oil

1 Teaspoon Toasted Sesame Oil

1 Tablespoon (3 - 4 Cloves) Finely Minced Garlic

1/8 Teaspoon Crushed Red Pepper Flakes

3 Tablespoons Reduced Sodium Soy Sauce

Coarse Sea Salt, to Taste

In a medium or large stock pot, set about 2 quarts of water over medium heat and cover with the lid. Bring it up to a boil before tossing in the frozen edamame- No need to thaw. Boil uncovered for 3 - 4 minutes, until the pods are thawed and tender. If you overcook them, the beans will start ejecting themselves from their shells, but they're still just as tasty, if a bit softer in texture. Drain thoroughly.

Meanwhile, combine both oils and the minced garlic in a medium saute pan over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. Add in the prepared edamame along with the red pepper flakes and soy sauce, tossing to incorporate. Saute for just 2 - 3 minutes longer to infuse the soybeans with the marinade.

Turn off the heat and transfer to a large serving bowl. Add a pinch of salt over the top if desired, but use that salt sparingly! The soy sauce already adds quite a bit of sodium into the mix, so you may find it doesn't need any extra at all.

Enjoy hot or or at room temperature.

Makes 4 - 6 Snack-Sized Servings

©Hannah Kaminsky