Best Stir Fried Soybeans With Garlic And Chile Recipes

WOK FRIED SOY BEANS WITH GARLIC AND CHILI

Steps:

• METHOD:
• In a hot wok, sauté garlic, ginger, and chili with salad oil until golden brown.
• Then add soybeans and continue to cook until hot.
• Add soy sauce, oyster sauce, and sesame oil.
• Stir fry for an additional minute; season with salt to taste (optional) and serve immediately.

STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE

Steps:

• Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
• Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
• Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.

STIR FRIED SOYBEANS WITH GARLIC AND CHILE

Steps:

• Cook edamame in a 5 to 6 quart pot of boiling unsalted water for 5 minutes, then drain in colander.
• Meanwhile stir together soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl.
• Heat wok or skillet over high heat until a drop of water evaporates immediately.
• Add vegetable oil, swirling it to coat pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes.
• Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid eveproated, about 1 minute. Serve.
• *Remember not to eat the pods, but soy beans inside.

STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC

Steps:

• Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
• When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
• If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.