Chef Keoni Chang shares the secret to making this local favorite pupu!
|Recipe Categories||Appetizers & Snacks|
|2||bag||frozen edamame in shell|
|Each||water, as needed|
|1||Tablespoon||garlic, chopped or minced|
|each||vegetable oil, enough to glaze the bottom of the wok|
|1||Pinch||dried chili flakes|
|Each||additional sesame oil, as needed|
|Each||alae salt, as needed|
You may add more or less shoyu and garlic to taste.
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