I’m excited to bring you today’s recipe in partnership with NAKANO® Rice Vinegar. The lovely folks at NAKANO Rice Vinegar asked me to create some healthy delicious recipes to kick off the new year featuring their high-quality rice vinegars. Today’s quick and easy snack-a-licious recipe does just that. This Garlic and Chile Edamame recipe could not be easier to make and is a healthy, filling snack loaded with flavor thanks to NAKANO’s Roasted Garlic Rice Vinegar, toasted garlic chips and a good pinch of spicy red chile flakes.
Transform that bag of frozen edamame sitting in your freezer right now into a healthy afternoon snack or dinner party appetizer. All you need is NAKANO Roasted Garlic Rice Vinegar, a little olive oil, garlic cloves, red chile flakes and flaky sea salt to put this dish together in literally minutes.
While the frozen edamame are cooking in boiling salted water, simply infuse a tablespoon of extra virgin olive oil with thinly sliced garlic and red chile flakes until the garlic is nicely toasted. (It’s going to smell so good in your kitchen). Then add the drained edamame to the garlic and chile oil and toss with NAKANO Roasted Garlic Rice Vinegar to really amp up the flavor. Pile them into a bowl for sharing (or not) and sprinkle with flaky sea salt to finish the dish. You’ll be surprised how quickly these Garlic and Chile Edamame will be devoured.
NAKANO Roasted Garlic Rice Vinegar is sweet with a mellow roasted garlic flavor that elevates savory dishes. Try it in dressings or marinades for added flavor or add a dash to starchy sides like white rice or roasted, baked mashed or my favorite: french fries. Sea salt and vinegar just got an upgrade.
For eight generations, NAKANO Rice Vinegar has perfected a classic, clean taste for flavorful, accessible Asian recipes at home. It’s a not-so-secret ingredient that can be incorporated into your meals for a healthy start to 2020. Look for all of NAKANO Rice Vinegar’s flavors at a grocer near you to add more flavor to your weekly meals.
These Garlic and Chile Edamame are
Garlic and Chile Edamame
Yield 4 servings
- 1 14-16 oz. (397-453 g) bag of frozen whole edamame in shell
- 1 tablespoon extra virgin olive oil
- 2 whole garlic cloves (0.5 oz or 13 g)
- 1 teaspoon red chile pepper flakes
- 2 tablespoons NAKANO Roasted Garlic Vinegar
- pinch of flaky sea salt (optional)
- Bring a medium pot of water to boil and add about 1 tablespoon of salt.
- Cook frozen edamame in the salted boiling water for about 5 minutes or according to the package instructions.
- Meanwhile, heat a skillet on medium heat and slice garlic cloves into thin slices. When skillet is hot add olive oil, garlic slices and red chile pepper flakes. Cook garlic until lightly browned, stirring constantly, about 1-2 minutes. Remove pan from heat to stop cooking and avoid burning the garlic.
- Drain cooked edamame and add them to the skillet along with NAKANO Roasted Garlic Vinegar.
- Toss everything together so edamame are evenly coated. Then transfer to a bowl.
- Sprinkle with flaky sea salt and serve immediately.
- Cooked edamame are best eaten hot right away, but leftovers will keep covered and refrigerated for up tp 3 days.
- Garlic burns easily so keep an eye on it whiles it's cooking. Adjust heat if needed and keep stirring it with a wooden spoon.
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This post was in collaboration with and sponsored by NAKANO Rice Vinegar. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.