Step 1

Cook edamame according to package directions. I boiled mine in salted water for about 5 minutes (2-3 minutes less than the directions called for) before draining. Set aside.

Step 2

Heat a sauté pan over medium heat, then add olive oil and sesame oil until shimmery and hot. Add garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes. Add brown sugar, soy sauce, and ginger, whisking until the sugar is melted.

Step 3

Add cooked edamame to the pan and toss until coated. Season generously with salt to taste.

Step 4

Serve immediately. Refrigerate any leftovers in a covered container for up to 2-3 days.