Stir-Fried Soybeans with Garlic and Chile               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Side Dish Hors dOeuvres Appetizers  

 

Soybeans, eaten from the shell, are often served lightly salted; here they're irresistible with garlic, ginger, and a spicy sauce.

Ingredients

1 pound Edamame (soybeans in the shell), frozen
2 tablespoons Soy sauce
2 teaspoons Oyster sauce
1 teaspoon Asian sesame oil
1/4 teaspoon Red pepper flakes
2 teaspoon Vegetable oil
2 teaspoons Fresh ginger peeled, minced
2 teaspoons Garlic minced
 

Instructions
 Special equipment: A well-seasoned 14-inch flat-bottomed wok.

1. Cook soybeans in a 5- to 6-quart pot of boiling unsalted water for 5 minutes, then drain in a colander.

2. Stir together soy sauce, oyster sauce, sesame oil, and red-pepper flakes in a small bowl.

3. Heat wok over high heat until a drop of water evaporates immediately. Add vegetable oil, swirling it to coat wok. Add ginger and garlic and stir-fry until fragrant, about 15 seconds, then add soybeans and stir-fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until soybeans are well-coated and most of the liquid is evaporated, about 1 minute.

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Yields: 4 Servings
     Gourmet magazine, January 2007, page 34

 notes: 

Cuisine:  

Main Ingredient:   Edamame