1 lb frozen edamame
¼ cup sisters' fresh lime soy
½ tsp salt
½ tsp toasted sesame oil
1 teaspoon fresh ground chili paste (sambal oelek)
1 small thinly sliced fresh jalapeno
- Bring 6 cups of water to a boil, add frozen edamame. Boil for 5 minutes drained and run under cold water until cool. Drained all excess water.
- Combined sisters' lime soy, fresh chili or jalapeno, salt and toasted sesame oil in a zip lock bag. Add edamame and seal the bag, then gently flip the bags few times to coat edamame with sauce.
- Refrigerate for at least ½ hour before serving.