Is it just me or has Gourmet really been on the mark the last couple issues? I cannot wait to try the souffle on the cover of the February issue! My new favorite thing is this edamame recipe. These couldn't possibly be any easier to make.
Edamame with Garlic and Chile
Gourmet January 2007
1 bag of frozen 'steam in the bag!' edamame
2 tbsp low sodium soy sauce
2 tsp oyster sauce
1 tsp sesame oil
a good 4 finger pinch of red pepper flake
2-3 cloves of garlic, minced
1/2 inch knob or so of grated ginger
Gourmet suggests using a wok for this but on my electric stove there's just no way. Steam the edamame in the bag in the microwave. It takes me 6 mins and that's it! Whisk together the soy sauce, oyster sauce, oil, and red pepper flake and set aside. In a hot pan with a tiny bit of oil saute the garlic and ginger until fragrant. Throw the edamame in there and then the sauce and coat everything nicely. A lot of the sauce will get soaked up or evaporate off and then you're done. Sprinkle them with a little bit of salt before serving.