Name: Chinese-style edamame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tbsp Sichuan peppercorns; 2 tsp fennel seeds; 2 tbsp light soy sauce; 2 garlic cloves, crushed; 5 cm piece of cassia bark (see note); 2 star anise; 5 cloves; 500 gm frozen soy beans in the pod (see note)

Chinese-style edamame

Australian Gourmet Traveller recipe for Chinese-style edamame by Tony Tan.

Serves 4

Prep

Cook

10M

Total

15M

While we know the Japanese love edamame, the Chinese have also been eating them for thousands of years. Harvested while tender, fresh soy beans are sold at farmers’ markets, though frozen ones are just as nutritious. They’re served chilled with beer or tea, but are also good warm. — Tony Tan

Yan shui maodou

Ingredients

1 tbsp Sichuan peppercorns

2 tsp fennel seeds

2 tbsp light soy sauce

2 garlic cloves, crushed

5 cm piece of cassia bark (see note)

2 star anise

5 cloves

500 gm frozen soy beans in the pod (see note)

Method

Main

1.Place Sichuan peppercorns and fennel in a piece of muslin, tie with kitchen string and combine in a saucepan with soy, garlic, spices, 1 tsp salt and 1 litre water. Bring to the boil over medium-high heat, reduce to medium and simmer for 5 minutes to infuse. Add soy beans to spiced liquid and simmer over medium heat until bright green (3-4 minutes). Drain well, transfer to a bowl and cool. Eat by pulling beans from pods with your teeth.

Cassia bark is available from Asian grocers. If unavailable, substitute with cinnamon quill. Frozen soy beans are available from Asian supermarkets. You can also use fresh soy beans if they’re available. Rub salt on pods to remove hairy fibres before cooking for 7-10 minutes.
Drink Suggestion: Cold crisp dry lager. Drink suggestion by Max Allen
Notes