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
- 8 oz (225 g) cooked soybeans with the shell on
- 1 tbsp (15 ml) salad oil (canola oil)
- 1 tsp (5 ml) ginger, minced
- 1 tsp (5 ml) garlic, minced
- 1 piece Hawaiian chili pepper, minced or dried chili (may use a Thai pepper)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
Instructions
- Heat a wok over high heat until it is very hot.
- Add 1 tbsp of salad oil to the wok.
- Sauté 1 tsp of minced garlic, 1 tsp 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 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1 tsp 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: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
- Cholesterol: 0
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Frequently Asked Questions
Why are the soybeans cooked with the shells on?
Cooking them shell-on (like edamame) keeps the beans intact during the high-heat stir-fry and makes them fun to eat as a “pupu” — you pop the beans out of the shell at the table. The sauce of soy sauce, oyster sauce, and sesame oil coats the outside of the shell, flavoring each bite as you eat.
What is a Hawaiian chili pepper, and what can I substitute?
Hawaiian chili peppers are small, intensely hot peppers used widely in Hawaiian cooking. The recipe notes that Thai peppers make a good substitute if you can’t find them; you can also reduce the heat by removing the seeds before mincing. 
Does the wok temperature really matter for this recipe?
Yes — the instructions say to heat the wok over high heat until very hot before adding the 1 tbsp of salad oil. A properly hot wok sears the garlic, ginger, and chili quickly (about 1 minute to golden brown) and gives the soybeans their characteristic smoky wok flavor rather than stewing them.
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!