Imagine a dish that transforms humble soybeans into a culinary masterpiece that dances with intense garlic heat and chili excitement! Chef Alan Wong's Wok Fried Soybeans are not just a side dish – they're a flavor adventure that will tantalize your taste buds and elevate your cooking skills from ordinary to extraordinary. This quick and easy recipe packs a punch of Asian-inspired goodness that will have your dinner guests begging for the secret to these irresistible beans!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups soybeans, cooked
- 4 cloves garlic, minced
- 2 red chilies, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- Prepare all ingredients by thoroughly washing and draining the cooked soybeans. Ensure they are pat dried with paper towels to prevent excessive splattering during wok frying.
- Mince the garlic cloves finely and chop the red chilies into small, uniform pieces. Set aside separately.
- Heat a large wok or heavy-bottomed skillet over high heat. Add the vegetable oil and allow it to become very hot but not smoking.
- Add the minced garlic and chopped red chilies to the hot oil. Stir quickly for about 30 seconds until the garlic becomes fragrant but not browned.
- Immediately add the cooked soybeans to the wok. Toss and stir-fry rapidly, ensuring even heat distribution and coating of the beans.
- Pour in the soy sauce and sesame oil. Continue stir-frying for 3-4 minutes, allowing the soybeans to develop a slight golden-brown color and absorb the seasonings.
- Taste and adjust seasoning with salt as needed. The final dish should have a balance of garlic heat, chili spiciness, and umami from the soy sauce.
- Remove from heat and transfer to a serving plate. Let rest for 1-2 minutes to allow flavors to meld.
- Serve hot as a side dish or appetizer, garnishing with additional chopped chilies if desired.
Tips
- Dry is Key: Ensure your soybeans are completely dry before wok frying to prevent oil splattering and achieve that perfect golden-brown exterior.
- High Heat Magic: Use a wok or heavy-bottomed skillet on high heat to get that authentic stir-fry char and quick cooking technique.
- Timing is Everything: Watch your garlic carefully – it should be fragrant but not browned, which can make it bitter.
- Quick Tossing Technique: Constantly move the ingredients in the wok to ensure even cooking and prevent burning.
- Flavor Layering: Add soy sauce and sesame oil towards the end to preserve their delicate flavors and prevent burning.
- Customize Your Heat: Adjust the number of chilies to match your spice tolerance – from mild to fiery hot!Pro Tip: For best results, use fresh, high-quality soybeans and have all ingredients prepped and ready before you start cooking. This dish comes together in minutes, so mise en place is crucial!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
