Edamame with Ginger Chili Dipping Sauce

Serves 6

Published Dec 1, 2019 Updated Nov 26, 2019

The elegance of this appetizer lies in its simplicity. Sweet, salty, spicy, and slightly smoky, it’s everything you want to have while sipping a cocktail this holiday season.

Ingredients

1 Tbsp (15 mL) low-sodium soy sauce or tamari sauce
2 tsp (10 mL) toasted sesame oil
2 tsp (10 mL) honey or agave nectar
1 tsp (5 mL) freshly grated gingerroot
1 tsp (5 mL) chili garlic sauce
1 tsp (5 mL) unseasoned rice vinegar
1 tsp (5 mL) toasted sesame seeds
14 oz (397 g) bag of frozen edamame in pods

Nutrition

Per serving:

calories 106
protein 7g
fat 5g
- saturated fat 1g
- trans fat 0g
carbohydrates 9g
- sugars 3g
- fibre 4g
sodium 109mg

Directions

In small bowl, whisk together soy sauce, sesame oil, honey or agave, ginger, chili garlic sauce, rice vinegar, and sesame seeds. Set aside.

Heat cast iron skillet over high heat. Add edamame and cook, stirring often, until charred on both sides, 6 to 8 minutes total. Serve warm on a platter with dipping sauce.