Zesty Garlic Edamame
1/2 tsp orange zest 2 tsp The Shoreline Vine Gochujang White Balsamic Vinegar 1 tbsp toasted sesame seeds Freshly ground pepper, to taste 1/4 cup Tamari Sauce (or low-sodium soy sauce) 1/4 cup low-sodium chicken or vegetable broth 1 tbsp honey 2-3 tsp The Shoreline Vine Extra Virgin Olive Oil 4 garlic cloves, minced 1 tsp grated ginger 5 cups edamame in pods, defrosted if frozen Sprinkle of salt
In a small bowl, combine orange zest, vinegar, sesame seeds and black pepper; set aside. In a small saucepan, bring soy sauce, broth, and honey to a slow boil; continue to boil until sauce is reduced by half (approximately 5-6 minutes). Heat olive oil in a large non-stick skillet or wok; add the garlic and ginger and sauté for about a minute. Add the edamame and orange zest/vinegar mix to the pan and toss to coat. Drizzle the honey/soy sauce over the top and continue to cook the edamame until heated through. The sauce will thicken slightly. Before serving, sprinkle with a little salt, additional spices or drizzle of spicy Gochujang White Balsamic, if desired.