Cocktails + Edamame Remix
I love to eat when I drink. Some people can gulp down gallons of liquor without a bite, but I need to nosh and preferably on something that won’t squeeze me out of my party gear. This doesn’t mean I’ll be satisfied with the dinky olive — three if the bartender’s feeling generous — that garnishes my dirty martini. After countless treks to New York’s hottest bars and endless consumption of fancy cheese, I was still in search for the perfect partner to my drink.
So when I found myself inhaling the last of the Chili Garlic Edamame at a disheveled po-jang-ma-cha (Korean food stand) in Seoul, I knew I discovered the bar bite to accompany my spirit-fueled adventures. Sure it’s messy but what it lacks in sexiness, it makes up for in low calorie count and savory goodness. Warning: Keep these far away from vintage and couture.
Chili Garlic Edamame
- 2 cups edamame
- 1 to 2 teaspoons of Huy Fong Chili Garlic Sauce
- ½ teaspoon sesame oil
- 1 to 2 teaspoons vegetable oil
- Steam 2 cups of edamame for 5 minutes over boiling water. When cooked, drain and set aside in strainer.
- Grease pan with vegetable oil over medium heat.
- Add 1 to 2 teaspoons of chili garlic sauce and stir for 1 to 2 minutes.
- Add edamame to pan and stir for another minute.
- Finish by adding ½ teaspoon of sesame oil.
- Let it rest for 30 minutes to an hour (or more, depending on how spicy you want the edamame to be) for the flavor to set in.
- Serve hot or cold with your favorite cocktail.