1 (12 oz.) bag frozen unshelled edamame
3 garlic cloves, minced
4 teaspoons grated peeled fresh ginger
4 teaspoons sesame oil
2 tablespoons sriracha hot chili sauce
2 tablespoons honey
1/8 cup low sodium soy sauce
1/8 cup water
Prepare edamame according to package directions. Set aside.Heat a skillet over medium high heat.
Add the garlic and stir quickly for 1 minute. Add the remaining ingredients whisking well. Toss in cooked, well drained edamame stirring to coat.