Here are the ingredients you will need to make this recipe.
Edamame: Choose fresh or frozen, salted or unsalted, edamame (soybeans) in the pod. If you’re buying frozen edamame, which is what I generally use, look for it with the other frozen veggies.
You can find edamame at most grocery stores, including Trader Joe’s and Walmart.
Vegan mayo: Vegan mayo adds creamy body to the sauce. Vegenaise is my favorite vegan mayonnaise, but there are loads of egg-free mayo brands on the market. Use whatever kind you like.
Chili crisp: My current favorite is Sichuan chili crisp from Fly By Jing, but use whatever chili crisp option you enjoy most like Lao Gan Ma, Momofuku, or Mr. Bing.
Heads up: Most chili crisps are vegan, but every once in a while a brand will include fish sauce or anchovies. Read the label before buying.
Tamari: This Japanese-style soy sauce adds salt and umami. It can be replaced with any soy sauce or soy sauce alternative that you like.
Rice vinegar: Rice vinegar adds tang. It can be replaced with apple cider vinegar, white wine vinegar, or white vinegar.
Agave syrup: This liquid sweetener helps balance the spiciness of the chili crisp. It can be replaced with maple syrup or your preferred liquid sweetener.
Garlic: Because the garlic is raw, I recommend using a small clove for this recipe. For best results, use a garlic press or Microplane zester, so that the garlic becomes almost like a paste, which helps it permeate into the sauce.
Salt: A pinch of salt brings it all together and heightens the flavors.
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