- 4 cups thawed edamame
- 2 tbs vegetable oil
- 1 tsp ponzu sauce
- 1 tsp Blues Hog Bold and Beefy Seasoning
Heat oil in a skillet at high heat. Sauté edamame for 3-5 minutes, stirring until pods start to char. Remove and toss in ponzu sauce and season with Blues Hog Bold and Beefy.