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Black Bean Orange Peel Edamame

By • August 30, 2012 • 0 Comments

Black Bean Orange Peel Edamame by savorthis

WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: Edamame shellacked with a a salty-sweet range of flavors, perfect as a pre-party appetizer.
HOW: It's as simple as adding the ingredients in groups to a blazing-hot wok. Stir fry and serve!
WHY WE LOVE IT: The sauce on the edamame shells was finger-licking good -- we love that savorthis calls for either shelled edamame or whole pods depending on how you want to serve them.

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!)

Black Bean Orange Peel Edamame

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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.)

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