If using frozen edamame, cook 1 minute less than the package suggests. If using fresh edamame, cook in salted boiling water for 4-5 minutes. Do not overcook.
While edamame is cooking, stir soy sauce, chili sauce, and sesame oil in a small bowl and set aside.
In a wok or large skillet, heat the peanut oil over medium heat.
Place the ginger and garlic in the wok and saute for 1 minute or until lightly browned.
Add the edamame to the ginger and garlic and cook for 1-2 minutes.
Pour soy sauce mixture over edamame and saute for an additional 1-2 minutes.
Remove from heat and serve immediately.