Summer is a satisfying season for our foodies as there are so many fresh and yummy fruits, beans, and vegetables. Edamame, fresh green soybeans are now on the market in China. We usually boil the cute lovely beans with salt and some spices, serving as afternoon snack.
Chinese style boiled edamame is different from the well-known Japanese style edamame, as Chinese style is further cooked and spice-infused. Sometimes we call it five spice edamame. The first step of making Chinese style edamame is to cut the two pods off, which allows the flavors go inside the beans rather than flavoring the shells.
And then wash them twice or three times and then soak with slightly salted water for 15 to 30 minutes.
Then reload the pot with clean water, add salt, star anise, Sichuan peppercorn and 1 or 2 dried chili peppers. Bring to boil and cook for 10 minutes (crisper taste) to 15 minutes (softer taste). With the lid uncovered!
After cooking, transfer the beans out immediately and cool down naturally.
- 1 pound edamame , either fresh or frozen
- water to cover
- 3 tsp. salt , to taste
- 2 star anises
- 1/4 tsp. Sichuan peppercorn
- 1 dry chili pepper
- 1/2 tbsp. light soy sauce , optional for a stronger taste
Cut the two pods off and then carefully wash the edamame.
Then soak the edamame into slightly salted water, soaking for 15 to 30 minutes.
Then reload the pot with clean water, add salt, star anise, Sichuan peppercorn and 1 or 2 dried chili peppers. Bring to boil and cook for 10 minutes (crisper taste) to 15 minutes (softer taste) with the lid uncovered.
Transfer out immediately and cool down naturally.
If you love natural aroma of beans, skip light soy sauce. Otherwise, you can add some light soy sauce for a stronger taste.