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Appetizers, Healthy Eating, Sides, Vegetarian

Chile-hot bright green soybeans with garlic

Chile-hot bright green soybeans with garlic
Richard Jung / For The Times

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey Alford and Naomi Duguid write. "Beyond the Great ... Read more

Total time: 15 minutes | Serves 8 as an appetizer or side dish
  • 1 pound (2 cups) fresh or frozen shelled soybeans
  • Scant 2 tablespoons peanut oil
  • 5 dried red chiles
  • 5 garlic cloves, thinly sliced
  • 1/2 teaspoon star anise pieces
  • 1 teaspoon salt
  • 1 cup chicken or pork broth or water

Step 1Rinse the beans under cold water, drain and set aside.

Step 2Heat a wok over high heat. Add the oil, swirl it around in the pan and heat until hot. Add the chiles and garlic and stir-fry until aromatic, about 30 seconds. Add the soybeans and the star anise and stir-fry for 1 minute.

Step 3Add the salt and broth or water and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. (Fresh and frozen take about the same time.) Turn out and serve.

Note: Adapted from "Beyond the Great Wall." This recipe is traditionally made with fresh fava beans.

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