Spicy Chile fried edamame

In Hawaii, a lot of restaurants serve edamame as appetizers. Roy's restaurant serve a spicy version of edamame that I absolutely love!! I have always wanted to duplicate it, and was so happy when I came across this recipe in Cook's illustrated's Restaurant favorites at home. Unlike most of cook's illustrated's recipes, this is so easy to make and it's delicious!!! Healthy and delicious, what more could you want?!

Spicy chile fried edamame
from Restaurant favorites at home

1 lb frozen edamame
1 tbsp salt
4 tbsp peanut oil
2 Serrano chiles, seeded and minced
1 (2 inch) piece fresh ginger, peeled and minced (about 2 tbsp)
2 garlic cloves, minced
3 tbsp soy sauce
1 tbsp oyster flavored sauce
½ tsp toasted sesame oil

1. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Add the edamame and salt, and return to a boil, and cook for 6 to 8 minutes, or until the beans inside the pods are tender. Drain and refresh with cold water to stop the cooking.

2. Heat 2 tbsp of peanut oil in a 12-inch nonstick skillet over high heat until shimmering. Add the edamame and cook, stirring constantly, until the beans are heated through, 2 to 3 minutes. Push the beans to one side of the pan. Add the remaining 2 tbsps of peanut oil and chiles and cook for 30 seconds, stirring constantly. Add the ginger and cook, stirring constantly until fragrant and golden, about 1 minute. Add the soy sauce, oyster sauce, and sesame oil and cook, stirring constantly, until the liquid evaporated, about 30 seconds. Serve immediately.