Serves 2-4 (depending on how much you like to share!)
Recipe from Gourmet Magazine
1 lb. frozen edamame (soybeans in shell)
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon Asian sesame oil
1/4 teaspoon dried hot red-pepper flakes
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Cook soybeans in a 5-6 quart pot of boiling unsalted water for 5 minutes, then drain in a colander.
Stir together soy sauce, oyster sauce, sesame oil, and red-pepper flakes in a small bowl.
Heat wok over high heat until a drop of water evaporates immediately. Add vegetable oil, swirling it to coat wok. Add ginger and garlic and stir fry until fragrant, about 15 seconds, then add soybeans, and stir fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until soybeans are well coated and most of liquid is evaporated, about 1 minute.