We all know about the super food status of soybeans, loaded as they are with complete protein, amino acids and antioxidants, but few of us (including yours truly, Cafe Drake) can manage to incorporate them in to our menus aside from the occasional tofu dish, cocktail-friendly edemame or soy milk smoothie. The recipe below offers new hope and ideas; tailor to your own tastes but by all means prepare this side dish (or vegetarian entree if served alongside a grain and vegetable) very soon. Shelled and frozen soybeans are available many places now ( Trader Joe's, Whole Foods, Asian supermarkets) and easy to acquire. First, heat 1 T. mustard oil (or veggie oil) in a skillet over high heat. Add 1 chopped onion, 1 chopped clove of garlic, a T. or so of chopped ginger and 1-2 fresh, hot chilies. Cook until the onion is soft then add: 1/2 t. turmeric, 1 t. ground cumin and about 1 t. salt. Toss in 1 chopped tomato and cook until the tomato gives off liquid. Add 2 cups frozen shelled edamame (green soybeans) and stir. Throw in 1 cup of water and simmer, uncovered, for 10 minutes. Garnish with chopped cilantro.
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