This is a simple, yet awesome recipe for garlic edamame, served still hot.  You can wing it without the oyster sauce and if you only have sesame or peanut oil, olive oil works as a substitute for the one you’re missing.  (Though, I finally bought a bottle of Oyster sauce and 1 little teaspoon really DOES make the difference.)

The Cooking of Joy: Wok-Fried Edamame with Garlic.

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