Spicy Stir-Fried Edamame
麻辣毛豆 · má là máo dòu
Spicy edamame is a must-have at any Sichuan hotpot restaurant.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh edamame pods新鲜毛豆🛒 local500 g
- dried chilies干辣椒🏮 asian10 pieces
- Sichuan peppercorns花椒🏮 asian1 tbsp
- salt盐🛒 local2 tsp
- star anise八角🏮 asian2 pieces
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Snap off both ends of edamame pods for better flavor absorption.
🔍 Look forVisual: 毛豆修剪Pods trimmed
You know it's right when: Ready
2Boil water with salt and star anise.
🔍 Look for High heatVisual: 水开Water boiling
You know it's right when: Boiling
3Add edamame and cook for 8 minutes.
🔍 Look for High heat 8 minutesVisual: 毛豆翠绿Edamame bright green
You know it's right when: Cooked
4Drain and transfer to a bowl.
🔍 Look forVisual: 毛豆沥干Drained edamame
You know it's right when: Ready
5Heat oil and fry dried chilies and peppercorns until fragrant.
🔍 Look for Medium heatVisual: 辣椒变色Chilies darkening
You know it's right when: Fragrant
6Pour hot oil and spices over edamame, toss to coat.
🔍 Look forVisual: 热油滋啦作响Oil sizzling
You know it's right when: Mixed
7Let cool and serve as a cold dish.
🔍 Look forVisual: 凉菜完成Cool dish ready
You know it's right when: Ready
Tips
- · Snapping both ends is key to flavor penetration.
- · Can be served warm or cold.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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