Garlic Parmesan Edamame
(1) 16 ounce package frozen edamame in shell
1/2 cup extra-virgin olive oil
4 cloves garlic, minced
1/2 cup Italian-seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Salt and pepper to taste
Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways. I have a microwave steamer that I use or simply add the edamame to a ziploc bag with about a tablespoon of water, sealing it, leaving a small opening for steam to escape then heating it on high for 2 minutes.) Drain and set aside.
Another steaming trick is to boil a large pot of water and set a metal colander on top with the edamame in the colander. The steam will warm the edamame.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add the edamame and toss for a few seconds. Add the garlic and oil then saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, oregano, onion powder, salt and pepper. Toss until well coated. Serve immediately.