Recipe
Bright green soybeans with garlic
December 22, 2008
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Serves 4
In the western Yunnan province around Lake Erhai, the Bai people make this dish with fresh fava beans, write Jeffrey Alford and Naomi Duguid, who prefer to use soybeans.
| 1 | pound (2 cups) fresh or frozen shelled soybeans |
| Scant 2 tablespoons peanut oil | |
| 3 | dried red chili peppers, crushed |
| 3 | cloves garlic, thinly sliced |
| 1/2 | teaspoon star anise pieces |
| 1 | teaspoon salt |
| About 1 cup chicken stock or water | |
| 2 | teaspoons cornstarch dissolved in 2 tablespoons cold water (optional) |
2. Heat a wok or large skillet. Add the oil and when it is hot, add the chilies and garlic. Stir-fry for 30 seconds. Add the soy beans and star anise and cook for 1 minute.
3. Add the salt and stock or water. Bring to a boil, lower the heat, and simmer the beans for 7 minutes or until they are tender.
4. To thicken the broth: Stir the cornstarch mixture. Add it to the pan. Cook, stirring, for half a minute or until the mixture thickens. Adapted from "Beyond the Great Wall"
Notes: 
© Copyright 2008 Globe Newspaper Company.
