Edamame stir-fry
Edamame, or fresh soybeans, are often served at Japanese restaurants. But they’re also easy to fix at home in a stir-fry.
Specialty markets and well-stocked supermarkets sell edamame in the frozen food aisle. Usually the soybeans are in the pod, to be steamed or boiled before serving. Look for shelled edamame, if you can find them, to save time. But if you can’t, it doesn’t take long to pop the beans from the pods.
Use vegetarian oyster sauce and water (in place of the broth) for a vegetarian dish, or make the stir-fry a little meatier by adding a handful of cooked shrimp or scallops. Vegetarian oyster sauce can be found at Asian grocery stores.
Heat a skillet over high heat and add the oil. Wait until a wisp of white smoke appears, then add the garlic and cook, stirring, until light brown, about 20 seconds.
Stir in the edamame, snow peas and cabbage and reduce the heat to medium. Add the water or chicken stock and cook, covered, for 30 seconds.
Stir in the oyster sauce and soy sauce, making sure to coat all the vegetables well, and cook for about 30 seconds. Once the vegetables are cooked through but still crisp, 4 to 5 minutes, add the white pepper. Taste and adjust the seasonings if necessary. Serve it with rice.
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