( Image by Oliver Koning)
Wok Fried Soy Beans With Garlic And Chili
- Total Time: 8 minutes
- Yield: 2 servings 1x
Description
These wok-fried soybeans with garlic and chili are a spicy and flavorful appetizer, perfect for pairing with cocktails.
Ingredients
Units
Scale
- 8 oz cooked soybeans with the shell on
- 1 Tbsp salad oil (canola oil)
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 piece Hawaiian chili pepper, minced or dried chili (may use a Thai pepper)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Heat a wok over high heat until it is very hot.
- Add 1 tablespoon of salad oil to the wok.
- Sauté 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, and 1 minced Hawaiian chili pepper in the oil until they are golden brown and fragrant, about 1 minute.
- Add 8 oz of cooked soybeans with the shell on to the wok and stir-fry for 1-2 minutes until the soybeans are heated through.
- Pour in 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil.
- Continue to stir-fry for another minute, ensuring the soybeans are well-coated with the sauce.
- Serve immediately as a spicy and flavorful appetizer or side dish.
Notes
For a milder dish, remove the seeds from the chili pepper before mincing. These soybeans are best served immediately while hot. If you can’t find Hawaiian chili peppers, Thai peppers make a good substitute. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
- Cholesterol: 0
Fab both of you dear readers. So glad you are cooking the recipes we love to share with you from our terrific chefs!
Hey Michelle,
Good work.Thanks for sharing this info. I get more information from it. I should try this at my home.
Five stars! We love this recipe. Thank you, Alan Wong. The flavors are excellent! My husband, Asghar, spices it up. Yummy!