Spicy Edamame

Name: Spicy Edamame
Ingredients: 500g Edamame (wash and shell the beans, set aside); 100g Lean pork (wash and cut into 0.3 cm cubes); 50g Vegetable oil (used in batches); 1/2 tsp Sugar; 1 tsp Soy sauce; 2 tsp Sichuan doubanjiang (chili bean paste); to taste MSG; to taste Sichuan peppercorn powder; to taste Shaoxing wine

A spicy and numbing dish made by stir-frying edamame with diced pork and Sichuan doubanjiang (broad bean chili paste).

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Ingredients

Edamame (wash and shell the beans, set aside) 500g

Lean pork (wash and cut into 0.3 cm cubes) 100g

Vegetable oil (used in batches) 50g

Sugar 1/2 tsp

Soy sauce 1 tsp

Sichuan doubanjiang (chili bean paste) 2 tsp

MSG to taste

Sichuan peppercorn powder to taste

Shaoxing wine to taste

Instructions

Ingredient preparation

Wash the edamame and shell the beans, set aside; wash the lean pork and cut into 0.3 cm cubes.

Stir-fry the pork

Place a wok over the heat; once hot, add 20g of oil. When the oil is hot, add the pork cubes and stir-fry, then pour in the Shaoxing wine and soy sauce. Once cooked, remove and set aside.

Stir-fry to finish

Clean the wok, heat it up, and add 30g of oil. When the oil is hot, add the doubanjiang and stir-fry briefly. Add the edamame and stir to combine, then add the sugar and Shaoxing wine. Stir-fry until the edamame is cooked, then add the pork cubes along with MSG and Sichuan peppercorn powder. Stir-fry briefly and serve.