Bright green soybeans with garlic
In the western Yunnan province around Lake Erhai, the Bai people make this dish with fresh fava beans, write Jeffrey Alford and Naomi Duguid, who prefer to use soybeans.
|1||pound (2 cups) fresh or frozen shelled soybeans|
|Scant 2 tablespoons peanut oil|
|3||dried red chili peppers, crushed|
|3||cloves garlic, thinly sliced|
|1/2||teaspoon star anise pieces|
|About 1 cup chicken stock or water|
|2||teaspoons cornstarch dissolved in 2 tablespoons cold water (optional)|
2. Heat a wok or large skillet. Add the oil and when it is hot, add the chilies and garlic. Stir-fry for 30 seconds. Add the soy beans and star anise and cook for 1 minute.
3. Add the salt and stock or water. Bring to a boil, lower the heat, and simmer the beans for 7 minutes or until they are tender.
4. To thicken the broth: Stir the cornstarch mixture. Add it to the pan. Cook, stirring, for half a minute or until the mixture thickens. Adapted from "Beyond the Great Wall"