Stir Fried Soybeans With Garlic And Chile Food

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

STIR FRIED SOYBEANS WITH GARLIC AND CHILE

Steps:

• Cook edamame in a 5 to 6 quart pot of boiling unsalted water for 5 minutes, then drain in colander.
• Meanwhile stir together soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl.
• Heat wok or skillet over high heat until a drop of water evaporates immediately.
• Add vegetable oil, swirling it to coat pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes.
• Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid eveproated, about 1 minute. Serve.
• *Remember not to eat the pods, but soy beans inside.

STIR-FRIED GARLIC CHIVES WITH CHILE

Steps:

• Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add oil, swirling to coat wok evenly, and heat until hot and just smoking. Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes. Stir in salt. Serve over rice.

STIR-FRIED CABBAGE WITH GINGER, SOY, GARLIC AND BALSAMIC

Steps:

• Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
• Place wok on high heat. Add oil, swirl around.
• Add ginger, garlic and chilli quickly stirring for few seconds.
• Add cabbage. Stir-fry briskly for 3-4 minutes.
• Add soy suace and balsamic and stir-fry few seconds longer.
• Serve immediately.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
• Add the soy sauce and wine. Stir.
• Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
• Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

SOYBEANS WITH GARLIC AND DILL

Steps:

• Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat and add olive oil and butter. Heat until bubbling. Add onion and saute until soft, about 8 minutes.
• Add garlic and saute until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
• Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice and eggs.