Soy Beans With Bamboo Shoots
"Most American's aren't familiar with fresh soy beans (edamame) in Chinese cooking. Here's your chance to try a dish. Don't use sliced bamboo shoots, as you have to shred them. You can serve this hot or cold."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 12 ounces fresh shelled soybeans or 12 ounces fresh shelled edamame
- 15 ounces bamboo shoots, canned or 15 ounces fresh bamboo shoots
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 star anise
- 2 scallions
- 3 slices ginger
- 1 cup water
directions
- Shred bamboo shoots.
- Remove membrane from soy beans by rubbing and rinse.
- Bring all ingredients except soy beans and bamboo shoots to a boil.
- Add soy beans and bamboo shoots.
- When it boils again, turn heat low and simmer for 1/2 hour, adding water to keep from burning.
- Remove from heat.
- Sprinkle with sesame oil.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
