alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's spicy soybean salad
Beyond the Great Wall, pp. 102-103
| 1. | peanut oil | 1 Tablespoon |
| 2. | pickled chiles | 1 Tablespoon sliced thin |
| garlic | 6 cloves sliced thin | |
| 3. | frozen shelled favabeans | 8 oz. (half of a 16-oz. package) |
| star anise | ¼ teaspoon broken pieces | |
| 4. | water | ½ cup |
| salt | ½ teaspoon |
1. Heat your wok, add the peanut oil, and swirl it around.
2. Add the chiles and garlic. Keep them moving in the hot oil till the garlic starts to color and smell fragrant, 60-90 seconds.
3. Add the favabeans and star anise. Keep everything moving in the hot oil for 60 seconds.
4. Add the water and the salt. Let the mixture cook undisturbed till the liquid has almost completely evaporated. Right at the end (after 5-6 minutes), start stirring again.
5. Serve hot or room temperature.