We are rebranding! Site-wide sales happening now as we make way for our new products soon!

Tingly Sichuan Pepper Edamame Snack

Tingly Sichuan Pepper Edamame Snack

Indulge in the bold fusion of Sichuan pepper and nutty edamame with our tantalizing recipe. Experience a harmonious symphony of flavors that will leave your taste buds tingling for more. DOWNLOAD PDF RECIPE HERE

I definitely made this 3 days in a row. It's pretty addictive and at the risk of sounding gross, there is so much flavor packed into the edamame pod skins, it got me sucking on it to get the full tingly garlicky char. The only key is to mix well and ensure that the heat of the pan is just right. Too long on the pan and it'll turn bitter so I suggest a medium flame or 5 out of 10 setting on induction stoves.  


  • 2 cups frozen edamame (in the pods)
  • 2 tablespoons red Sichuan pepper oil
  • 1/4-1/2 teaspoon salt*
  • 1/2 teaspoon crushed red Sichuan pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sesame seeds (optional, for garnish)

INSTRUCTIONS (2 servings)

Step 1

Cook the frozen edamame according to the package instructions. Typically, this involves boiling them in salted water for a few minutes until tender. Drain.

Step 2

In a large bowl, combine the Sichuan pepper oil, salt, ground Sichuan peppers, and garlic powder. Stir.

Step 3

Add the cooked edamame to the bowl and toss them in the oil and spice mixture until they are evenly coated.

Step 4

Heat a skillet over medium heat and add the coated edamame in a single layer. Cook for 2-3 minutes, flip once in between to allow the edamame to become slightly charred. (Don't overcook it on low heat as it will become bitter)

Step 5

Remove the skillet from heat and transfer the tingly Sichuan Pepper Oil Edamame to a small bowl.

Step 6

If desired, sprinkle sesame seeds over the edamame as a garnish. It's time to Netflix and Edamame!



  • There are no comments yet. Be the first one to post a comment on this article!

Leave a comment

Please note, comments must be approved before they are published