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Appearance:
Pods are small and yellow green in colour, with a fuzzy exterior, and contain 2-4 beans
per pod. Pods should be firm, plump and free of blemishes.
Use and Preparation:
The edible soy bean is cooked in its pod prior to use in recipes. To prepare, bring a
pot of water to a boil and add pods, which have been rinsed under cold running water. When
pods have softened, remove and immerse in cold water. Beans can then easily be removed by
gently squeezing downward on pod, and popping beans into a container and discarding
shells. Beans are used in soups, stews, casseroles and stir fry dishes and are also
excellent on their own with a little salt and butter.
Buttered Soy Beans / Hot
Bean Salad / Preserved Cucumber and Ginger Stewed Chicken with
Soy Beans/
| Buttered Soy Beans |
|
| 2 lbs (1kg) Soy beans |
2 tbsp (30 ml) butter |
| Salt and pepper to taste |
|
| In a large pot of boiling water cook soy bean pods for about
20 minutes or until tender. Drain and immerse pods in cold water, then remove beans from
shells. If beans require additional cooking time, place in boiling salted water for 10
minutes. Drain well, transfer to serving bowl and add butter and salt and pepper to taste.
|
| Makes: 4-6 servings |
|
|
| Hot Bean Salad |
|
| 3 slices bacon, diced |
1 medium onion, diced |
| 4 oz (125g) shelled, cooked Soybeans |
4 oz (125g) green beans, bias cut |
| 1 red or green bell pepper, diced |
|
| Microwave directions:
Cook bacon in an uncovered microwave safe casserole dish, on high (H) for 3 minutes.
Remove bacon with a slotted spoon and set aside. Cook onion in bacon fat, on high (H) for
3 minutes. Add soybeans, green beans, bell pepper, and bacon to dish. Cover and microwave
on high (H) another 3 minutes. Dress with a sharp vinaigrette salad dressing.
Fry Pan directions:
In a medium hot skillet, cook bacon until crisp. Remove bacon and set aside. Reduce heat
and saute onion in bacon fat until golden brown. Add soybeans, green beans, bell pepper
and bacon to pan, and cook until peppers are tender crisp. Dress with a sharp vinaigrette
dressing. |
| Makes: 4 servings |
|
|
| Preserved Cucumber and Ginger
Stewed Chicken with Soy Beans |
| 1 ½ lbs (750g) chicken pieces |
|
| Seasoning A: |
|
| ¼ tsp (1 ml)salt |
|
| ½ tsp (2 ml) sugar |
|
| 1 tbsp (15 ml) light soy sauce |
|
| 1 tbsp (15 ml) rice wine or dry sherry |
|
| 4oz (125g) |
fresh Soy beans, shelled (or lima beans) |
| 1 oz (30g) |
soy preserved cucumber (see note) |
| 1 oz (30g) |
soy preserved ginger |
| ¼ cup (125 ml) |
softened lard or oil |
| 2 |
green onions, trimmed and diced |
|
Salt to taste |
|
Sesame oil (optional) |
| Seasoning B: |
|
| 1/3 cup (85 ml) chicken stock |
|
| 1 tbsp (15 ml) light soy sauce |
|
| ½ tsp (2 ml) rice wine or dry sherry |
|
| 2 tsp (10 ml) sugar |
|
| Wash chicken and cut into bite size pieces. Mix chicken with
seasoning A and set aside. Boil soybeans until just tender approx. 25-30 minutes, drain,
refresh with cold water and drain again. Wash cucumber and ginger in warm water and cut
into small shreds. Heat lard or oil in wok over medium heat, add chicken and stir-fry
until cooked through, about 6 minutes. Add the cucumber, ginger and green onions and stir-
fry 1 minute. Stir in seasoning B ingredients. Bring to a boil, reduce heat, cover and
simmer 4 minutes. Add soybeans and heat through. Adjust seasoning with salt and stir in
sesame oil. Transfer to serving platter.
Makes: 4-6 servings
Note: Soy preserved cucumber and ginger can be purchased at Asian food stores,
or can be made at home, by infusing cucumber or ginger in salted vinegar and soy sauce
overnight. |
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