This recipe was inspired from a much more difficult recipe on Food 52, but I changed it a bit to make it simple and quick. I gave it a 9/10 for flavor but 5/10 for presentation. I think next time I will only do this with shelled beans because it is a little hard to eat this way. Oh well, licking the sauce off my fingers was fun too.
1 pound edamame, shelled or not
3 tsp black bean garlic sauce, from the Asian food section at my local grocery store
3 green onions
pinch ground ginger
2 Tbsp OJ
2 Tbsp soy sauce
1 tsp sesame oil
zest of one orange
Steam your edamame for a couple minutes in salted water. Then drain and let dry about 5 minutes.
While draining combine the black bean sauce, onions diced, and ginger in a small bowl and stir. In another small bowl combine the rest of the ingredients.
Heat a wok on med high heat and toss in your edamame. When they start to blister toss in the black bean sauce mix and stir for 1 minute. Add in your liquid ingredients and stir until a glaze has formed and there is little juice left in the pan.
Enjoy with a napkin.
I wish you enough.