A savory and aromatic appetizer made with tender edamame pods tossed in garlic ginger sesame oil and a light soy based sauce.

1 tablespoon avocado oil

2 garlic cloves minced

1 inch ginger minced

1/4 teaspoon red chili flakes

1 tablespoon Naked  &  Saucy  Low  Sodium  Coconut  Aminos soy sauce

1 teaspoon sesame oil

14 to 16 ounce bag frozen edamame pods

1 tablespoon sesame seeds

Pinch of coarse salt

1. Bring a medium pot of water to a boil.

2. Combine avocado oil garlic ginger and chili flakes in a small skillet and cook on medium low until fragrant.

3. Remove from heat and stir in soy sauce and sesame oil.

4. Boil edamame until water returns to a rapid boil 5 to 7 minutes.

5. Drain edamame and let stand a few minutes to dry.

6. Add garlic mixture and toss to coat then transfer to a serving dish.

7. Sprinkle with sesame seeds and coarse salt and serve immediately.

Red chili flakes may be replaced with sriraja panich hot sauce or chili crisp.

If avoiding heat skip chili flakes entirely.

Do not overcook edamame to maintain bright color and tender texture.