Sichuan Spicy Edamame with Garlic and Chili Flakes

A quick and easy snack featuring shelled edamame stir-fried with garlic, chili flakes, and the numbing sensation of Sichuan peppercorns.

Prep Time

5 minutes

Total Time

15 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.19/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1poundShelled Edamame(Fresh or frozen (thawed))

£3.50

4clovesGarlic(Minced)

£0.30

1teaspoonDried Chili Flakes(Adjust to taste)

£0.15

1teaspoonSichuan Peppercorns(Toast and grind (optional) or use whole)

£0.40

2tablespoonSoy Sauce(Low sodium preferred)

£0.10

1tablespoonSesame Oil(For flavor)

£0.25

1tablespoonVegetable Oil(For stir-frying)

£0.05

1teaspoonSugar(Optional, balances the flavors)

£0.01

Total Cost

£4.76

£1.19 per serving

Instructions

1.
If using whole Sichuan peppercorns, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool slightly, then grind coarsely using a mortar and pestle or spice grinder. This step enhances the flavor. You can skip if using pre-ground peppercorns.
2.
Heat vegetable oil in a wok or large skillet over medium-high heat.
3.
Add minced garlic and chili flakes. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
4.
Add the shelled edamame to the wok and stir-fry for 3-5 minutes until heated through and slightly blistered.
5.
Add the ground Sichuan peppercorns (or whole peppercorns), soy sauce, sesame oil, and optional sugar. Stir-fry for another minute until well combined and the edamame is coated in the sauce.
6.
Remove from heat and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (128g)

250 kcal / 1046 kJ

Carbs

17g

7% of RDA

Fat

13g

19% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a deeper flavor, you can infuse the vegetable oil with the Sichuan peppercorns and chili flakes before adding the garlic.

Adjust the amount of chili flakes and Sichuan peppercorns to your preferred level of spiciness.

If you don't have a wok, a large skillet will work fine.

Serve as a snack or appetizer.

For a richer flavor, add a splash of Shaoxing wine or rice vinegar at the end of cooking.

Cooking Equipment

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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