Chili-Lime Mukimame (Shelled Edamame)
Protein packed and full of fiber, this Chili-Lime Mukimame (or Shelled Edamame) makes a fantastic appetizer, salad mix-in, or main course meal!
Servings: 4
Calories:
Ingredients
- 12 ounces frozen mukimame (shelled edamame)
- 1 teaspoon sesame oil
- 1 teaspoon avocado oil
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 2-3 teaspoon chili crisp amount will vary by spice level of your chili crisp
- ½ count lime squeezed
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon salt more to taste
Instructions
- Defrost your mukimame (shelled edamame) by adding it to a colander and running water over it until thawed.
- In a large skillet, heat the sesame and avocado oil on medium heat.
- Pour in the thawed mukimame, garlic paste, ginger paste, and chili crisp. Stir well.
- Sauté the mukimame for about 5 minutes, stirring consistently until the soybeans are heated through.
- Remove from heat, then pour the lime juice, soy sauce, and salt over the mukimame. Stir well.
- Serve hot and enjoy!