Edamame with Triple Crunch Stir-Fry
A quick and colorful Chinese stir-fry featuring tender edamame paired with crisp water bamboo and savory dried radish. This home-style dish delivers satisfying texture contrast in under 30 minutes.
Story
This classic dish gets its name from the three "diced" ingredients that create a delightful crunch. The edamame are briefly blanched then quickly stir-fried to retain their bright color and tender-crisp bite.
Ingredients
edamame beans (fresh or frozen, shelled)
1.5 cups
water bamboo (jiao bai), diced
1 cup
dried radish (la rou gan), diced
1/2 cup
vegetable oil
2 tablespoons
light soy sauce
1 tablespoon
salt
1/2 teaspoon
garlic, minced
2 cloves
white sugar
1/4 teaspoon
Instructions
1
Blanch the edamame
Bring a pot of water to boil. Add a pinch of salt and blanch the edamame for 2-3 minutes until just tender but still bright green. Drain and immediately transfer to an ice bath to stop cooking. Drain well and set aside.
2
Prepare the vegetables
Cut the water bamboo into small cubes roughly the same size as the edamame. Do the same with the dried radish. Having uniform pieces ensures even cooking and better texture.
3
Stir-fry the aromatics
Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant. The garlic should sizzle but not brown.
4
Cook the main ingredients
Add the dried radish first and stir-fry for 1 minute. Add the water bamboo and continue cooking for another 2 minutes until they start to soften slightly. Finally, add the blanched edamame.
5
Season and finish
Drizzle in the soy sauce and add salt and sugar. Toss everything together over high heat for 1-2 minutes until well combined and heated through. Serve immediately while hot.
