Pan-Fried Edamame with Garlic & Sesame

📝 Ingredients

• 400 g frozen edamame in pods (about 200 g beans)
• 2 garlic cloves
• 1 piece of fresh ginger, 2 cm long (about 10 g)
• 1 tsp sunflower oil
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• ½ lime
• 1 tbsp salt for the cooking water
• 1 pinch fleur de sel

🍴 Utensils

• Large saucepan
• Colander
• Large frying pan
• Grater
• Small bowl

📖 Steps

1. Bring a large saucepan of water (about 1.5 litres, heated in the kettle to save time) to the boil with the spoonful of salt. Meanwhile, peel and finely chop the garlic, then peel the ginger by scraping it with a teaspoon and grate it finely.
2. Drop the still-frozen edamame into the boiling water and cook for 3 minutes once it returns to the boil. Drain and shake them well in the colander: any water in the pan would make them boil instead of sear.
3. While they cook, dry-toast the sesame seeds in the large frying pan over a medium heat for 2 to 3 minutes, stirring, until golden and fragrant. Tip them straight into a small bowl to stop them cooking.
4. In the same pan, heat the sunflower oil over a high heat. Add the well-drained edamame and stir-fry for 2 minutes, until a few pods start to blacken slightly in places.
5. Lower the heat to medium, add the garlic and ginger and stir for 1 minute: the garlic should barely colour, as it turns bitter if it browns. Pour in the soy sauce and stir for 30 seconds, until it coats the pods and evaporates.
6. Off the heat, drizzle with sesame oil, squeeze over the half lime, then add the toasted sesame seeds and the flaky sea salt. Toss and serve hot or warm, with an empty bowl on the side for the pods.
7. To eat them, hold a pod by the stem, slide it between your teeth and pull to pop out the beans. The pod is too fibrous to eat, but you get to enjoy all the seasoning clinging to it.