- 1 tablespoon peanut oil
- 4 cloves garlic, minced
- 2 pounds fresh edamame (in shell)
- 1/4 cup black bean sauce
- Heat peanut oil in a skillet over medium-low heat; add garlic. Cook and stir garlic until slightly browned, 2 to 3 minutes. Add edamame; cook and stir until glossy and puffed, 1 to 2 minutes. Stir black bean sauce into edamame until evenly coated and warmed, 1 to 2 minutes.