Minced Pork Edamame Stir-Fry
Today I will make edamame with minced pork. This recipe is suitable for your lunch or dinner, and the amount of ingredients used in the recipe is enough as a dish for a family. My finished photo only shows an individual portion. If you are making this for one person, please reduce the amount of ingredients appropriately.
This recipe uses a quick stir-fry to brown the pork first, then simmers the ingredients in water over medium-low heat. After a long cooking time, the edamame will become a little softer. In China, when we cook beans, if it is a dish with a broth, we always like to cook the beans soft. So, this is the texture the beans should have when you are done cooking.
You can get fresh edamame still in the pods, but I bought edamame that had already been shelled, to save time in preparing the ingredients.
Equipment
- 1 wok
- 1 wok spatula
Ingredients
- 300 g shelled edamame
- 150 g minced pork
- 3 cloves garlic
- 2 fresh xiaomila chili peppers
- 20 ml oil
- 10 ml light soy sauce
- 3 ml dark soy sauce
- 2 ml sugar
- 5 ml oyster sauce
- 15 ml starch water mix 5ml (1 tsp) corn starch + 10ml (2 tsps) water
Instructions
- Prepare the ingredients. Rinse the soybeans thoroughly. Rinse the garlic and chili. peppers. Mince the pork with a knife or a meat grinder.
- Finely chop the garlic cloves and fresh xiaomila chili peppers.
- Heat the wok over medium heat. Add 20ml (4 tsps) oil to the pan and add the minced pork. Stir-fry until it changes color, then add garlic, stir-fry until fragrant, and then add 3ml (1/2 tsp) dark soy sauce to darken the color of the minced meat.150 g minced pork, 3 cloves garlic, 20 ml oil, 3 ml dark soy sauce
- Add the edamame and stir-fry well.300 g shelled edamame
- Add enough water to cover the ingredients. Using medium heat, bring the broth to a boil, then season with 10ml (2 tsps) light soy sauce, 2ml (1/2 tsp) sugar, and 5ml (1 tsp) oyster sauce. Stir to combine.10 ml light soy sauce , 2 ml sugar, 5 ml oyster sauce
- Simmer until the broth is reduced to 1/3 of the original volume. Then thicken the broth by adding up to 15ml (1 tbsp) starch water, a little at a time, stirring briskly. Repeat until you get the desired consistency. Transfer to a serving dish.15 ml starch water
- Garnish with the chopped chili peppers and serve.2 fresh xiaomila chili peppers
Notes
If you cannot purchase fresh xiaomila peppers, you can substitute fresh Thai chilies, or you can rehydrate dried peppers.
Nutrition
Calories: 258kcalCarbohydrates: 16gProtein: 14gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 27mgSodium: 207mgPotassium: 534mgFiber: 3gSugar: 4gVitamin A: 217IUVitamin C: 33mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!