Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Black Bean Orange Peel Edamame
1 pound edamame (in shell or not)
2 teaspoons fermented black beans, rinsed and chopped
1 tablespoon garlic, minced (2 medium cloves)
1 teaspoon ginger, minced
2 tablespoons shallots, minced (1 medium)
1 teaspoon mirin
2 teaspoons soy
1/4 teaspoon sesame oil
1/2 teaspoon chili sauce (or a fresh red chili sliced crosswise)
1. Rinse edamame, then boil in salted water (or microwave covered with 3 T water and pinch of salt) about 5-7 minutes for frozen, 2-3 for fresh. Drain.
2. Zest orange (I prefer the thin strips to a microplane. You can peel the outer part of the peel, trim any pith and cut into thin strips) and then juice the orange. Mix shallots, garlic, black beans and ginger in one bowl, mirin, soy, sesame oil and 2 T orange juice in the other. If using chili sauce, add it to the liquid. If using fresh chili, add it to the shallot mixture.
3. Heat a couple tablespoons oil in a wok or cast iron pan over very high heat. Add edamame and stir until just beginning to blister. Add shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp. Add 1 T (packed) zest and toss another minute. Stir in mirin mixture and toss until the edamame are thick and glazed and no liquid remains. Poor into a bowl immediately and enjoy.
NOTE: you can follow these steps for either pods or shelled edamame though you can boil/cook the shelled beans a little less.
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