Sautéed Soybeans with Garlic and Chili

Bright green soybeans, still crunchy, coated in a glossy brown sauce. Golden garlic and chili release a sharp aroma that hits the nose.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 247
• Protein: 16 g
• Carbs: 16 g
• Fat: 15 g

Ingredients

• 500 g edamame ( shelled )
• 3 piece Garlic ( finely minced )
• 1 piece Thai chili ( seeded and sliced )
• 2 tbsp soy sauce
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 15 g Fresh ginger ( finely chopped )

Instructions

1. Blanch the beans

   Plunge the soybeans into boiling salted water for 3 minutes. They should remain firm to the bite. Drain and refresh immediately in ice water to set the chlorophyll.

2. Sauté the aromatics

   Heat the peanut oil in a wok or large skillet until a light smoke escapes. Add the chopped garlic, ginger, and sliced chili. Stir vigorously: the garlic should color without burning.

3. Binding and finishing

   Add the drained beans. Pour in the soy sauce and sugar. Sauté over high heat so the liquid reduces and coats each bean with a glossy film. Finish with the sesame oil off the heat.

Chef's tips

• Don't skip the ice water bath; it's what keeps the green color vibrant.
• The wok must be smoking hot before adding oil to achieve the 'wok hei' flavor.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat quickly in a pan.