Simple, spicy, delicious “pupu” from Chef Wong of Amasia at Grand Wailea Maui.
By Michelle Winner
- 8 oz cooked soy beans 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 tsp oyster sauce
- ½ tsp sesame oil
- 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.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)