Chile-Hot Bright Green Soybeans with Garlic
This attractive dish from the Bai people is traditionally made with fresh fava beans, also known as broad beans, but we prefer to make it with soybeans. We love their bright green color and tender texture, and their availability. We usually buy them already shelled, frozen, in one-pound bags. They're often labeled edamame, the Japanese name.
Ingredients
1 pound fresh or frozen shelled soybeans (about 2 cups)
2 tablespoons peanut oil
2 tablespoons thinly sliced store-bought pickled chiles or 5 dried red chiles
5 cloves garlic, thinly sliced
1/2 teaspoon star anise pieces
1 teaspoon salt
1 cup mild {chicken broth} or pork broth or water
2 teaspoons {cornstarch}, dissolved in 2 tablespoons cold water (optional)
2 tablespoons peanut oil
2 tablespoons thinly sliced store-bought pickled chiles or 5 dried red chiles
5 cloves garlic, thinly sliced
1/2 teaspoon star anise pieces
1 teaspoon salt
1 cup mild {chicken broth} or pork broth or water
2 teaspoons {cornstarch}, dissolved in 2 tablespoons cold water (optional)
Directions
Rinse the beans under cold water, drain, and set aside.
Heat a wok over high heat. Add the oil and swirl it a little, then add the chiles and garlic and stir-fry for about 30 seconds. Add the soybeans and star anise and stir-fry for about 1 minute. Add the salt and broth or water and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. (Fresh and frozen take about the same time.)
If you wish, thicken the broth: Give the cornstarch mixture a stir and add it to the wok. Stir-fry for a moment, until the liquid thickens. Turn out and serve.
Heat a wok over high heat. Add the oil and swirl it a little, then add the chiles and garlic and stir-fry for about 30 seconds. Add the soybeans and star anise and stir-fry for about 1 minute. Add the salt and broth or water and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. (Fresh and frozen take about the same time.)
If you wish, thicken the broth: Give the cornstarch mixture a stir and add it to the wok. Stir-fry for a moment, until the liquid thickens. Turn out and serve.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 15-20 min
Servings: 4
Recipe By: Jeffrey Alford and Naomi Duguid
From: Beyond the Great Wall
Used with permission of Artisan