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 (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