Wok-Fired Edamame With Garlic And Chiles

• 1 pound unshelled fresh or frozen edamame
• 2 tablespoons soy sauce
• 2 teaspoons oyster sauce
• 1 red jalapeno chile, seeded, minced
• 1 teaspoon Asian sesame oil
• 2 teaspoons peanut oil
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced

1. Cook edamame in large pot of boiling salted water until tender, about 5 minutes; drain. Transfer edamame to bowl of ice water to cool. Drain; pat dry and set aside.
2. Stir soy sauce, oyster sauce, jalapeno and sesame oil in small bowl; set aside. Heat peanut oil in heavy large wok or skillet over medium-high heat. Add ginger and garlic; saute until beginning to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve.

soy sauce, oyster sauce, red jalapeno chile, asian sesame oil, peanut oil, fresh ginger, garlic

Taken from www.epicurious.com/recipes/member/views/wok-fired-edamame-with-garlic-and-chiles-50103013 (may not work)