Black Bean Orange Peel Edamame

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A symphony of flavors: chili sauce, orange zest, edamame, fermented black beans, ginger paste, soy sauce, shallot, garlic, and sesame oil. (Disregard that spoonful o' miso. It crept in somehow!)

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We decided to microplane our orange, but you could also peel the zest and cut it into thin strips.

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Sesame oil joins soy sauce and mirin. Triple threat!

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Always so tidy when a recipe asking for zest uses the juice, too.

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Add the chili sauce and then give it all a stir. We'll return to this mixture later.

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Merrill precisely minces a shallot like only a culinary school graduate can.

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We used fermented black bean paste -- if your beans are whole, give them a rinse before adding.

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Ginger adds a spicy note to the fermented black beans, shallots, and garlic.

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Stir to thoroughly coat the shallots and garlic with the fragrant black beans and ginger.

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While we mixed up the sauces, the edamame quickly simmered on the stove.

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On to the wok! Use a high-temperature oil like canola or grapeseed.

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Things got pretty steamy after we added the edamame. Keep it all moving so it cooks evenly.

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When blistered spots start to appear on the edamame, add the shallot mixture to the wok.

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Be patient -- the shallots should be crispy and brown before moving on.

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Now's the time to add the orange zest. (At this point, your kitchen should smell incredible.)

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The soy mixture goes in last. The liquid will pool in the bottom of the wok, so be sure to toss the edamame well.

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You want to cook it down until the sauce becomes a glaze that just barely clings to the beans -- almost there!

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Syrupy, browned, and ridiculously flavorful.

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Serve to eager guests. (Be sure to save some for yourself.)