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: 147kcal
Equipment
- Colander
- Chef's Knife
- Large Skillet
- Citrus Squeezer
- Wooden Spoon
Ingredients
- 12 ounces frozen mukimame (shelled edamame)
- 3 - 4 count garlic cloves
- 1 teaspoon sesame oil
- 1 teaspoon avocado oil
- ½ teaspoon ginger paste
- 1 teaspoon low-sodium soy sauce
- 1 - 2 teaspoons pure maple syrup amount will vary by spice level of your chili crisp
- 2-3 teaspoons chili crisp amount will vary by spice level of your chili crisp
- ½ count lime
- 1 teaspoon salt plus any more to taste
- sesame seeds for garnish
Instructions
- Defrost your mukimame (shelled edamame) by adding it to a colander and running lukewarm water over it until completely thawed.
- Mince your fresh garlic and set aside.
- In a large skillet, heat the sesame and avocado oil on medium heat.
- Pour in the thawed mukimame, minced garlic, ginger paste, soy sauce, pure maple syrup, 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 and salt over the mukimame. Stir well.Taste, and adjust any seasonings as needed.
- Sprinkle with optional sesame seeds and enjoy!
Notes
Tips & Tricks:
Be sure to taste your chili crisp before using in a recipe. Each brand has a different level of spice.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 627mg | Potassium: 395mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 2mg