Step 1

Cook the edamame according to package directions.

Step 2

Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) together in a bowl; whisk until well combined. Set aside.

Step 3

Heat the canola oil in a skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds.

Step 4

Add the soy sauce mixture to the skillet and raise the heat to medium and cook, stirring often, until the sauce reduces and thickens to a glaze, about 5 minutes.

Step 5

Once you've achieved your desired glaze consistency, add the cooked edamame and toss to coat evenly.

Step 6

Pour into a serving bowl and drizzle any excess glaze from the pan on top. Sprinkle with some toasted sesame seeds and serve immediately. Enjoy!