Ingredients
½tsporange zest
¼tspCayenne pepper
1tbspsesame seeds,toasted
freshly ground pepper,to taste
¼cupreduced-sodium soy sauce,or gluten-free soy sauce
¼cupreduced-sodium chicken,or vegetable broth
1tbsphoney
2tspcanola,or vegetable oil
4garlic cloves,chopped
1tspgrated ginger
5cupsedamame,in pod
Preparation
In a small bowl, combine orange zest, cayenne, sesame seeds, and black pepper. Set aside.
In a small saucepot, bring soy sauce, chicken broth, and honey to a slow boil over medium heat.
Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
Meanwhile, heat a large non-stick skillet or wok over medium-high heat.
Add the oil, garlic, and ginger. Sauté for 30 to 60 seconds.
Add edamame and orange peel or spice mixture. Toss to evenly coat.
Add sauce to the edamame; toss and cook for about 2 to 3 minutes, or until sauce is slightly thickened and edamame is heated through.
