Stir-fried green soy beans with snow vegetable (xue cai mao dou

Stir-fried green soy beans with snow vegetable (xue cai mao dou

  • Serves: 4
  • Prepare: 5 minutes
  • Cook Time: 10 minutes
Stir-fried green soy beans with snow vegetable (xue cai mao dou

Stir-fried green soy beans with snow vegetable (xue cai mao dou

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 5 Chillies, dried
    • 50 g Snow vegetable
    • 250 g Soy beans, fresh or defrosted frozen green
  • Baking & Spices

    • 1 Salt
    • 1/2 tsp Sichuan pepper, whole
  • Oils & Vinegars

    • 2 tbsp Cooking oil
    • 1/2 tsp Sesame oil

Found on

Description

Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but still bright green, in mugs of salty green tea in rural Zhejiang province! The following dish is one that I enjoyed on a September noon in the Zhejiang hills, when my friend A Dai took me to visit an organic chicken farm. We explored the farm, where healthy looking chickens pecked around a slope stocked with bamboo, persimmon, camphor and loquat trees, then walked down to the farmhouse for lunch. This recipe, made with "snow vegetable", one of the favourite local preserves, was on the table that day and I’ve never forgotten it. You can add more or less snow vegetable as you please and you might like to pep it up with a little chilli and Sichuan pepper, to give it a Sichuanese twist. Either version is great served either hot or cold. The same method can be used to cook peas or broad beans.

Directions

  • If using fresh soy beans, bring a pan full of water to a boil, add salt, then the beans. Return to a boil, then cook for about 5 minutes, until tender. Drain well. (Frozen soy beans are already cooked.)
  • Heat a seasoned wok over a high flame. Add the oil and swirl it around. If using the spices, add them now and sizzle them very briefly until you can smell their fragrances and the chillies are darkening but not burnt. Then add the snow vegetable and stir-fry briefly until fragrant.
  • Add the beans and stir-fry briefly until everything is hot and delicious, seasoning with salt to taste. Off the heat, stir in the sesame oil and serve.
  • Serves: 4
  • Prepare: 5 minutes
  • Cook Time: 10 minutes
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Title:

Stir-fried green soy beans with snow vegetable (xue cai mao dou

Descrition:

Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but still bright green, in mugs of salty green tea in rural Zhejiang province! The following dish is one that I enjoyed on a September noon in the Zhejiang hills, when my friend A Dai took me to visit an organic chicken farm. We explored the farm, where healthy looking chickens pecked around a slope stocked with bamboo, persimmon, camphor and loquat trees, then walked down to the farmhouse for lunch. This recipe, made with "snow vegetable", one of the favourite local preserves, was on the table that day and I’ve never forgotten it. You can add more or less snow vegetable as you please and you might like to pep it up with a little chilli and Sichuan pepper, to give it a Sichuanese twist. Either version is great served either hot or cold. The same method can be used to cook peas or broad beans.

Stir-fried green soy beans with snow vegetable (xue cai mao dou

  • Produce

    • 5 Chillies, dried
    • 50 g Snow vegetable
    • 250 g Soy beans, fresh or defrosted frozen green
  • Baking & Spices

    • 1 Salt
    • 1/2 tsp Sichuan pepper, whole
  • Oils & Vinegars

    • 2 tbsp Cooking oil
    • 1/2 tsp Sesame oil

The first person this recipe

nonnascooking.com

nonnascooking.com

166 0

Found on nonnascooking.com

Nonna's Cooking

Stir-fried green soy beans with snow vegetable (xue cai mao dou

Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but still bright green, in mugs of salty green tea in rural Zhejiang province! The following dish is one that I enjoyed on a September noon in the Zhejiang hills, when my friend A Dai took me to visit an organic chicken farm. We explored the farm, where healthy looking chickens pecked around a slope stocked with bamboo, persimmon, camphor and loquat trees, then walked down to the farmhouse for lunch. This recipe, made with "snow vegetable", one of the favourite local preserves, was on the table that day and I’ve never forgotten it. You can add more or less snow vegetable as you please and you might like to pep it up with a little chilli and Sichuan pepper, to give it a Sichuanese twist. Either version is great served either hot or cold. The same method can be used to cook peas or broad beans.