Edamame with Salt; Edamame and Ground Pork Stir-Fry; Edamame and Corn Salad

Posted by Sarah Kiino at 10/6/2006 3:52 PM
Categories: Vegetables,Appetizers and Small Plates,Pork,Salads,Sides,Main Dishes,Japanese and Japanese American Recipes






You likely know edamame as that compulsively munchable little snack that's the go-to appetizer at your local sushi joint. And hey, I love that ritual as much as anyone else: the salted pods, the slippery beans, the way they pop out when you squeeze the shell just right. But the succulent soybean is far too versatile (and delicious!) to be confined to this one negligible role in our diets. Let me clarify that: the fresh soybean is far too versatile. Because, of course, we already ingest soybeans in myriad other forms—soy sauce, tofu, soy milk, and soybean oil, to name just the obvious few.

Today, however, I celebrate the soybean in its unprocessed state. Inspiration came to me (again!) during a stroll through the farmer's market when I spotted, nestled amid the mountains of showy tomatoes, eggplants, and decorative winter squashes, a bushel basket filled with hairy, lumpy, pale-green legumes. It took me a moment to recognize these rather homely specimens as the Japanese-restaurant cliché. I filled a couple of good-sized bags and lugged them home, not yet knowing what I would do with them.

After boiling the pods until the beans inside were tender (this may take anywhere from 5 to 15 minutes, depending on the variety of soybean—start checking at 5), I decided on three simple preparations. First, I served a few in the familiar style: salted and in the pod. This is the best way to appreciate edamame's buttery texture and sweet flavor.





Next, I shelled the remaining beans (a surprisingly quick task) and used about half of them in a soul-warming stir-fry with some leftover ground pork from my kabocha post.





A pretty salad completed the trio. Each of its ingredients made a distinct contribution, from the sweetness of the corn to the nuttiness of the Manchego to the crunch of the sea salt.





EDAMAME AND GROUND PORK STIR-FRY

Sauce:
1/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (or sake or white wine)
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fermented Chinese black beans, rinsed and finely chopped

Stir-fry:
1/2 pound ground pork
1 1/2 cups cooked, shelled edamame (from about 5 cups whole pods)
3 whole dried hot chiles
3 scallions, minced
2 cloves garlic, minced
1 tablespoon ginger, grated or minced

Combine sauce ingredients. Heat up pan. Stir-fry pork in a little oil over high heat until browned. Add edamame and chiles and fry a minute or two longer. Add ginger, scallion, and garlic and fry another 30 seconds to a minute, being careful not to burn the garlic. Add sauce, let it reduce a bit, and serve the stir-fry with rice.


EDAMAME AND CORN SALAD

Cooked kernels from 2 ears of sweet corn
1 1/2 cups cooked, shelled edamame
1/3-1/2 cup grated Manchego cheese
1/4 cup fruity olive oil
Freshly ground pepper and coarse sea salt to taste

Combine ingredients. Eat!


Categories: Appetizers and Small Plates, Main Dishes, Salads, Sides, Vegetables, Japanese and Japanese American Recipes, Pork

Copyright (c) 2007 Sarah Kiino, www.avenuefood.com. My RSS feed is for personal, noncommercial use only. If you are perusing this post on a site that is neither www.avenuefood.com, nor your news aggregator, the Web site you are reading has likely stolen my material, and I'd like to know about it. Please send me an e-mail at avenuefoodAThotmailDOTcom. Thanks for your assistance in this matter.

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