How do I prepare fresh soybeans?!


Question:

How do I prepare fresh soybeans?


Answers:
Hi Tee! I love soybeans! You will too! This is a very good recipe! I hope you love it!
Sweet and Sour Edamame Soybeans
This was originally a recipe for dried and soaked soybeans, but I really love edamame and think it goes much better with them!
6 servings
1 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry sherry
1/2 cup brown sugar
1/2 cup wine vinegar
1/3 cup vegetable stock
2 tablespoons salad oil
1 1/2 cups chopped onions (1 large onion)
2 large sliced carrots, cut 1/4" slice
2 cloves garlic, minced
1 red or green pepper, seeded and cut into 1" squares (bell pepper - can also use yellow or orange)
3/4 cup pineapple chunks (canned are fine)
2 fresh tomatoes, chopped
2 1/2 cups shelled edamame soybeans (frozen are fine)

Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock.
In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender.
Add green (or red or yellow or orange bell) pepper and tomatoes and cook for 3 minutes.
Add pineapple and edamame and cook for 2 minutes or until hot.
Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
Serve and enjoy!

Cook fresh soybeans like you would fresh baby peas, boil lightly, not to over cook.

Ingredients
Sea Salt
1 cup Soybeans (Edamame) (use Shelled Soybeans) fresh or frozen
1 small parsnips - diced
1 small Carrot diced
1 cup Daikon diced
1/4 Cantaloupe diced (rind removed)
2 stalks Celery diced

Dressing

1 tablespoon Sesame Seeds toasted
1 small Red Chile Peppers seeded and minced
1 Lemon grated zest
1 tablespoon Brown Rice Syrup
2 tablespoons Brown Rice Vinegar
1 tablespoon Soy Sauce
1 Lemon Juice freshly squeezed
1/4 cup Black Sesame Seeds (toasted) for garnish

Preparation
Bring a pot of water to a boil, with a pinch of salt. Boil soybeans until just tender, about 5 minutes. Do not overcook. They should be greener than before cooking. Drain beans and transfer to a bowl. In the same water, cook parsnips until just tender, about 4 minutes. Drain and add to soybeans. Cook carrots until just tender, 3-4 minutes, drain and add to soybeans. Finally, cook daikon for 2-3 minutes, drain and stir into soybeans.

In a wok or deep skillet, heat oil and saute chili and lemon zest for 1 minute. Add rice syrup, rice vinegar and soy sauce and stir well to combine. Remove from heat and stir in cooked vegetables and soybeans, along with cantaloupe, celery and lemon juice. Stir until ingredients are well-coated. Serve warm, garnished with black sesame seeds.




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