First things first, we need lots of flavor! Mince 1 tablespoon of fresh garlic and 1 tablespoon of fresh ginger. Set those aside-you’ll need them ready to go once the pan is hot.

Bring a medium saucepan of salted water to a boil. Add in 1 pound of edamame (in the shell) and cook for about 3 to 5 minutes, just until they turn a bright, happy green. Drain and set aside.

While the edamame is cooking, heat 1 tablespoon of oil in a large skillet over medium heat. Toss in the garlic and ginger and stir for about 30 seconds to 1 minute. Don’t let them brown-we want fragrant, not fried!

Turn off the heat and stir in: 2 tablespoons soy sauce, 3 teaspoons maple syrup, 1 teaspoon toasted sesame oil, Chili paste or Sriracha, to your preferred spice level. Give it a quick stir to blend everything.

Add the cooked edamame to the skillet and toss until they’re fully coated in that garlicky, spicy sauce.