Edamame-style green peas with garlic, chili & soy
Organic green peas cooked in garlic water, then tossed in a buttery soy, garlic, and chili glaze — eaten edamame style.
What you need
How Maurice does it
- 1
Boil the whole garlic bulb in water for about 8 minutes, then remove and set aside.
- 2
Finely chop the fresh red chili.
- 3
Peel the cooked garlic cloves and chop them finely, then mix with the chopped chili.
- 4
Add the green peas in their pods to the garlic water, add salt, and cook for exactly 5 minutes — no longer.
- 5
Drain the peas and cool them immediately (rinse under cold water or plunge into ice water).
- 6
In a pan, melt the butter over medium heat, then add the garlic and chili mix.
- 7
Add 9 tablespoons of soy sauce and 1 sugar cube, and let it simmer for 5 minutes.
- 8
Squeeze in the lemon juice and stir.
- 9
Add the cooled peas and toss on low heat for 2–3 minutes until well coated.
- 10
Serve and eat edamame style: squeeze the peas out of the pods with your teeth and discard the pod.
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