Wok-fried edamame with garlic and chiles from Bon Appétit Magazine, December 2008 (page 28)

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Notes about this recipe

  • lorloff on September 26, 2021

    This recipe is from Alan Wong’s Pineapple Room in Honolulu and it was great. Super flavorful. The recipe was also published in Gourmet January 2007 and is slightly different. This version uses fresh red jalapeño chiles and the other one uses dried red chili instead. I have great red chili dried flakes from Mexico and I used those. I was having a dinner party with guests coming whose heat tolerance was not that high and I had more control over the heat with the dried Mexican chiles. A keeper.

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