Wok Fried Soy Beans With Garlic And Chili Recipes

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

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.

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

Steps:

• Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
• Cook sauce 2 minutes.
• Dredge wings in corn starch fry in batches until they start to brown.
• After all wings have been fried the first time fry them again until they are golden brown.
• Coat wings with sauce (reheat and strain before coating wings).

Steps:

• Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.