SPICY EDAMAME (SOY BEANS)
Steps:
- Gather the ingredients.
- Cook frozen edamame (in their shells) in boiling water for 5 minutes.
- Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.
- In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant.
- Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat.
- Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.
- Serve spicy edamame on a platter and garnish with red chili pepper flakes.
Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 6 g, Protein 14 g, SaturatedFat 1 g, Sodium 480 mg, Sugar 3 g, Fat 8 g, ServingSize 1 pound edamame (4 servings), UnsaturatedFat 0 g
SZECHUAN EDAMAME (SOY BEANS)
This is a fantastic and healthy protein-packed snack. Replace potato chips with this fast and delicious recipe! Serve warm.
Provided by MommaBexx
Categories Appetizers and Snacks Beans and Peas
Time 14m
Yield 4
Number Of Ingredients 6
Steps:
- Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
- Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 22.8 g, Fat 9.9 g, Fiber 4.5 g, Protein 14.2 g, SaturatedFat 1.1 g, Sodium 464.8 mg, Sugar 12.3 g
SPICY SOYBEAN PATTIES WITH MINT
Recipe by Chef Madhur Jaffrey's "World Vegetarian". Submitted for safe keeping. Prep time is approximate.
Provided by Sandi From CA
Categories White Rice
Time 25m
Yield 16 3-inch patties
Number Of Ingredients 16
Steps:
- Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside.
- Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned.
- Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
- Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.).
- Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
- Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary.
- Serve with the chutney or sauce of your choice.
Nutrition Facts : Calories 162.6, Fat 7.5, SaturatedFat 1.3, Cholesterol 13.2, Sodium 167.3, Carbohydrate 18.7, Fiber 2.2, Sugar 1.1, Protein 5.6
SPICY SOY SAUCE
This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.
Provided by Chef Regina V. Smith
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
- Whisk in the oil until sauce is combined well.
- Transfer the sauce to a bottle.
- Shake sauce well before using.
Nutrition Facts : Calories 573, Fat 54.7, SaturatedFat 7.8, Sodium 8044.6, Carbohydrate 9.1, Fiber 1.3, Sugar 2.5, Protein 15.2
DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
A staple Korean stew made with fermented soybean paste (doenjang)
Provided by Hyosun
Categories Main
Number Of Ingredients 12
Steps:
- Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
- Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
- Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
- Serve with a bowl of rice while it is still bubbling from the heat.
SPICY ASIAN RAMEN NOODLES
I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.
Provided by lutzflcat
Time 15m
Yield 3
Number Of Ingredients 10
Steps:
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g
EDAMAME (COOKED FRESH SOYBEANS)
Steps:
- Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
20 MINUTE SWEET AND SPICY NOODLES
These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!
Provided by Tracy
Categories Main Course Noodles
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
- Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, and red pepper flakes.
- A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn't burn! Add sauce and stir.
- When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
- Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!
Nutrition Facts : Carbohydrate 88 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 990 mg, Fiber 5 g, Sugar 16 g, Calories 584 kcal, ServingSize 1 serving
QUICK LA DOUBANJIANG SUBSTITUTION
This doubanjiang substitute can be used in a pinch if you don't have it on hand to use in a recipe.
Provided by Everyone
Time 5m
Number Of Ingredients 2
Steps:
- Combine the bean paste and chili oil thoroughly until emulsified together; it is ready to use.
SWEET-AND-SPICY BEEF KEBABS
Flavorful tri-tip soaks up a delicious sweet and spicy soy marinade, and is then grilled on skewers with nicely charred onion and scallion in this easy recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
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- Rinse and clean soybean sprouts in water. Remove bean casings and any sprouts that have started to brown. Easy way to do this is to put kongnamul in a bowl of water and let the casings float to the top. Pour off the top and then pick up the sprouts with your hand. If you just dump it into a colander, all the casings will get picked up together. Repeat a couple times.
- I don't break off root ends because it's time consuming and also is known to contain good nutrition. But you are welcome to do that if you prefer.
- In a pot, add water and salt. (1 tsp of sea salt per 1 cup of water - and 1 cup of water for 14 oz soybean sprouts)
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- Rinse the soybean sprouts twice in cold water, discarding any rotten beans or skins floating. Place 1 cup of water in a medium size pot and the bean sprouts. Cover, and bring it to a boil over high heat. Continue to cook for 3 to 4 minutes. Do not open the lid until the sprouts are cooked. (See note 1 and 2)
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