There are many ways to prepare and serve edamame: boiled, steamed, stir-fried, and cold. When frying edamame, usually the beans are removed from the pod first. Today we will cook a summertime dish: cold edamame. That is, the edamame is cooked, but served cold.
What is edamame?
Edamame originated in China, and it has a 5,000-year history of cultivation. What is so special about a plant with such a long history? The edamame is a green, or immature soybean: it becomes a soybean when it becomes more mature. The taste of edamame is special. However, its green shell is covered with fine hairs. So we eat the beans, not the pods.
Is edamame healthy to eat?
According to Baidu Encyclopedia, edamame has rich nutritional value. Specifically, it is a source of iron, potassium, magnesium and other elements, and high in dietary fiber. Some people are concerned that soybeans inhibit digestion of protein. However, according to WebMD, edamame is safe to eat. The immature beans contain only trace amounts of the enzyme that blocks protein digestion. Blanching the immature beans, as we do in this recipe, will render the SBTI (soy bean trypsin inhibitor) enzyme inactive.
Chinese people always like to eat cold dishes with beer. Eating cold edamame and drinking a large glass of cold beer is a delightful way to beat the summer heat. July is the season for edamame. In the vegetable market, we find almost every vendor is selling edamame.
Ingredients:
- 18 ounces (500 g) edamame pods
- 2 slices of ginger
- 4 garlic cloves
- 1 teaspoon (5 ml) Chinese pepper
- 3 dried chili peppers
- 2 teaspoons (10 ml) Light soy sauce
- 1.5 teaspoons (7 ml) Vinegar
- 1 teaspoon (5 ml) Oyster sauce
- 4 teaspoons (20 ml) Salt
- .75 teaspoon (3 ml) Sesame oil
- .75 teaspoon (3 ml) Chili oil
- 1 tablespoon (14 ml) Oil
Preparation:
- Place the edamame pods in water and add 2 teaspoons (10 ml) of salt. Then, let them soak for 20 minutes. After soaking, gently rub the pods with your hands to remove the fine hairs.
- Cut off both ends of the pods so that the edamame beans inside the pod can be better seasoned.
- Chop the ginger and garlic.
Cooking the edamame:
- Add water to a saucepan and bring to a boil. Add the trimmed edamame to the boiling water. Then add 1 teaspoon (4 ml) oil and 2 teaspoons (10 ml) salt. Cook for 6 minutes. Then strain the edamame from the water and rinse.
- Add the light soy sauce, vinegar, sesame oil, and oyster sauce to the edamame and mix well.
- Put the pepper, dried chili, ginger, and minced garlic in a bowl. Use a wok to heat the soybean oil until it just starts to smoke. Then remove the oil from the heat so as not to burn the oil. Next, pour the hot oil into the bowl and let the ingredients become fragrant. Finally, add the chili oil.
- Finally, mix the seasoning into the edamame, stir evenly, and serve.
Notes for cold edamame:
- To eat edamame, point one end of the trimmed pod into your mouth, and push the beans out of the pod with your fingers. Discard the pod.
- Adding oil when cooking the edamame keeps the edamame beautifully green.
- Cold edamame is even more delicious after being chilled in the refrigerator.
- Edamame is not recommended for patients with uremia, soy allergy, or diarrhea.
- When cooking edamame, be sure to cook the edamame well. Raw edamame is not good for your health.
Cold Edamame Recipe
Equipment
- 1 bowl
- 1 saucepan
- 1 wok
Ingredients
- 18 ounces edamame pods
- 2 slices fresh ginger
- 4 cloves garlic
- 1 teaspoon Chinese pepper
- 3 dried chili peppers
- 2 teaspoons light soy sauce
- 1½ teaspoons white vinegar
- 1 teaspoon oyster sauce
- 4 teaspoons salt divided
- ¾ teaspoon toasted sesame oil
- ¾ teaspoon chili oil
- 1 tablespoon peanut oil, soybean oil, canola oil, vegetable oil, or lard
Instructions
Preparation
- Place the edamame pods in water and add 2 teaspoons (10 ml) of salt. Then, let them soak for 20 minutes.18 ounces edamame pods, 4 teaspoons salt
- After soaking, gently rub the pods with your hands to remove the fine hairs.
- Cut off both ends of the pods so that the edamame beans inside the pod can be better seasoned.
- Chop the ginger and garlic.2 slices fresh ginger, 4 cloves garlic
Cooking the edamame
- Add water to a saucepan and bring to a boil. Add the trimmed edamame to the boiling water. Then add 1 teaspoon (4 ml) oil and 2 teaspoons (10 ml) salt. Cook for 6 minutes. Then strain the edamame from the water and rinse.18 ounces edamame pods, 4 teaspoons salt
- Add the light soy sauce, vinegar, sesame oil, and oyster sauce to the edamame and mix well.2 teaspoons light soy sauce , 1½ teaspoons white vinegar, ¾ teaspoon toasted sesame oil, 1 teaspoon oyster sauce
- Put the pepper, dried chili, ginger, and minced garlic in a bowl. Use a wok to heat the soybean oil until it just starts to smoke.2 slices fresh ginger, 4 cloves garlic, 1 teaspoon Chinese pepper, 3 dried chili peppers, ¾ teaspoon chili oil, 1 tablespoon peanut oil, soybean oil, canola oil, vegetable oil, or lard
- Then remove the oil from the heat so as not to burn the oil. Next, pour the hot oil into the bowl and let the ingredients become fragrant. Finally, add the chili oil.¾ teaspoon chili oil
- Finally, mix the seasoning into the edamame, stir evenly, and serve.
Notes
Nutrition
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