Wednesday, April 18, 2012

garlic teriyaki endamame

This endamame has wonderful flavor and was a terrific side dish to our Asian meal at gourmet club.  Yum!! 

garlic teriyaki endamame (my friend Angeli got the recipe from
1/4 cup water
3 cloves garlic, minced
1 (16 ounce) package frozen edamame in the pod
1/4 cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds

Bring the water and garlic to a boil in a saucepan over high heat.  Stir in the edamame and cook until they are hot and the liquid has nearly evaporated, about 5 minutes.  Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar and sesame oil.  Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes.  Sprinkle with sesame seeds to serve.

teriyaki sauce (Our Best Bites)
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger and black pepper.
Combine your ingredients in the saucepan and bring to a boil over medium-high heat.  While sauce is heating, combine cornstarch and cold water.  When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly.  Remove from heat and use any way you'd like.  You can store it in the fridge in an air-tight container for up to 2 weeks.

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