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Recipe: Yunnan-style edamame beans and garlic

This article was posted by in Features and published

The finished product
The finished product

Editor's note: Roz Weitzman has been working in China for seven years as an international school principal. An avid cook, Roz is in the process of epublishing a cookbook called "Secrets of Chinese Comfort Food – Simple Everyday Cooking."

Since moving to Kunming she has begun to explore the cooking traditions of Yunnan. GoKunming will be posting her Yunnan-inspired recipes every other week for the remainder of 2012. More of Roz's recipes can be viewed on her blog (requires proxy) and she can be reached at roz[at]candismail[dot]com[dot]cn. Bon Appétit.

The health benefits of edamame beans are well known. In northern China they are served in the shell, cooked but not hot. You peel the outer coat and eat the beans. In Beijing, they are served at every outdoor restaurant. The shells can make a big mess, as witnessed on a morning stroll around the local streets.

In Yunnan, the shells are removed and the beans are boiled. They can also be cooked with garlic and soy sauce. Really easy! One of my Yunnanese friends taught me how long to boil them and I added the garlic and soy sauce for more flavor.

Ingredients

2 tablespoons oil
3 cloves garlic, mashed
500 grams shelled edamame beans
2 tablespoons soy sauce
1 teaspoon Chinese chicken bouillon granules
1 cup water

Unshelled beans and their stalks
Unshelled beans and their stalks

Method

Heat a small saucepan, add the oil, and wait for it to warm. Stir-fry the garlic on low heat, taking care not to burn it.

Add shelled beans, water and the remaining ingredients, stir, and cover to bring to a boil. Lower the heat and simmer for approximately 20-30 minutes, or until the beans are tender but slightly crisp.

Remove the cover to evaporate any remaining water.

Serve hot or at room temperature.

This recipe makes servings for four.

Enjoy!

Images: Roz Weitzman

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