Thaw the edamame. (You can use the microwave, let them thaw at room temperature, or use any method you prefer.)

Finely chop the garlic and slice the chili pepper into rings. Add both to a skillet with the olive oil. Cook over low heat to infuse the oil with their flavors.

When the garlic turns golden brown, add the salt and MSG. Increase the heat to high, add the edamame, and quickly stir-fry.

Transfer to a plate and, if you like, sprinkle with black pepper.