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Are you looking for a simple Asian inspired side dish for dinner? Are you vegan or vegetarian and looking for a new twist on edamame… if so, then this spicy dish will make your day.

I love edamame because I can boil them, throw them into fried rice or a salad. For a while there I was totally addicted. Lately I’ve been trying to limit my intake of soy… so I don’t do it as often as I use to. However, I came across this idea the other day and just had to try it.

My friend Lisa and I were at a restaurant that served pan fried Edamame with jalapeno. It was delicious. I ate the whole thing before it had even cooled down. But, at the end I kept wishing that the recipe had a little more umpf! So I decided to play around with the idea and see if I found something I liked. The result: Firecracker edamame.


The ingredients are very simple to find: Edamame (Non-GMO, unsalted, Frozen), White Onion, Garlic, Jalapeno, Garlic Powder, Sesame seeds, Sesame oil, salt, dash of soy sauce.

Edamame are a powerhouse of fiber and nutrition. Each cup of edamame beans contains 189 calories, which come from a combination of proteins, carbohydrates and fats. The 8 grams of fat in a serving of edamame provide energy, while its 17 grams of protein help you maintain your immune system and support lean muscle tissue. Each serving of edamame also contains 15 grams of carbohydrates. Slightly less than half of these carbs provide fuel for your tissues, while the remaining 8.1 grams come from dietary fiber, a carbohydrate that fights constipation and supports digestive health. The fiber in one serving of edamame makes up 32 percent of the recommended daily intake for women and 21 percent for men.


This is a serious chop and drop meal or side dish! Quick, fast and delicious. The first time I made this dish a few weeks ago I simply put the onion, garlic, and jalapeno in the food processor… chopped them coarsely. When I made it again last night I decided to leave the onions as bigger slices, and puree the garlic & jalapeno… which I think I prefer.


Speaking of jalapenos, if you want a less spicy dish just take the seeds out of the jalapeno before putting them in the food processor. You could also substitute red chili flakes for jalapenos if it’s too spicy.

I placed these chopped veggies in a bowl with the frozen edamame and sesame oil. I left it in the fridge to defrost while I was prepping the rest of my dinner, but you could cook it right away. Just make sure your edamame isn’t frozen… all that water and hot oil won’t mix well. When I was finally ready to prepare this I simply turned on a skillet and let it warm up.

Now you have two options for cooking this dish. The first time I made it I simply

threw the entire kit and caboodle into the pan and fried it until it was nice and crispy kind of like I would hash browns. Last night, I did more of a stir fry… put things in separately, leaving the edamame for last and it came out more of a light warm salad.

Either way please make sure to have your fire on medium or else the onions/garlic will burn before the edamame is warmed. At the end I add a little sea salt, soy sauce, and garlic powder…. And Voila a great side dish or add some Quinoa/Rice or Chicken/shrimp/beef and make it a meal.

Simple, nutritious and delicious!

Bon Appetit




2 CUPS               EDAMAME

1                          WHITE ONION

2 TBSP               SESAME OIL


1-2                     JALAPENO PEPPERS

PINCH             SEA SALT




2                        Green Onion (optional)

PINCH             Ginger powder (optional)

1 TBSP              Red Chili Flakes (optional – to make it less spicy )


  1. Chop all your veggies (onions, garlic, jalapeno)
  2. Defrost Edamame
  3. Heat the pan with a little sesame oil.
  4. A) Add everything at once and let it fry down like hash browns or B) add them separately, and remove after each has softened. AKA stir fry them.
  5. Turn off heat — add soy sauce, garlic powder, and sesame seeds to garnich.


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