Sautéed Soybeans with Garlic and Chili
18 min
total
4
people
244
calories per serving
Ingredients
4 people
- 500 gedamame (shelled)
- 3 pcGarlic (finely minced)
- 1 pcThai chili (seeded and sliced)
- 2 tbspsoy sauce
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 15 gFresh ginger (finely chopped)
Method
Bright green soybeans, still crunchy, coated in a glossy brown sauce. Golden garlic and chili release a sharp aroma that hits the nose.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat quickly in a pan.
4.3
11 reviews
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