Ingredients

Directions

1. Bring 4 cups of water to a boil and add the edamame. Once the water is boiling again, cook for 5 minutes or until tender. Drain and transfer edamame to a bowl of ice water to cool. Drain and pat dry or use a salad spinner to dry. Set aside.





2. Heat vegetable oil in a large, heavy wok or skillet over medium-high heat. Add togarashi seasonings and crushed garlic; sauté lightly for 30 seconds. Add edamame and stir to heat through, about 2 minutes. Add soy sauce, rice wine vinegar and orange zest; stir 1 minute to coat evenly and heat through. Finish by stirring in sesame oil. Transfer to plate and serve hot. Garnish with sesame seeds.





*Togarashi seasonings can be found at a Japanese market like Nijiya.