dark sesame oil
1½ tsp, minced
1 tsp, fresh, peeled and grated
red pepper flakes
10 oz, package frozen shelled, thawed
- Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, and crushed red pepper; cook, stirring frequently, until fragrant, about 30 seconds. Add the edamame and salt; cook, stirring, until heated through, about 4 minutes. Yields about 1⁄2 cup per serving.