1 pound edamame in shells
1 tablespoon peanut oil
2 cloves garlic, minced
2 teaspoons sambal oelek
Cook edamame according to package directions.
Transfer to a bowl.
Heat peanut oil in a small pan over medium heat.
Add garlic and sambal oelek and cook for 30 seconds.
Pour chili-garlic mixture over the top of edamame and toss to coat.
Sprinkle with kosher salt.