JJ

[Guest guest]

Soybeans Three Ways

 

Vegetable oil

1 pkg firm tofu, drained, cut into chunks or strips

1 large red bell pepper, cut into thin strips (about 1 1/2 cups)

1 large bunch broccoli, cut into flowerets (about 4 cups)

1 bag (600 grams) frozen green soybeans

4 soyburgers, thawed, and cut into strips

1/2 tsp minced ginger

2 Tbs soy sauce

2 Tbs water

1 Tsp sesame oil

 

* Heat 2 tablespoons of vegetable oil in large skillet or wok over

Medium-high heat. Stir-fry tofu until golden. Remove from wok and set

Aside.

* Add more oil if necessary. When heated, add red pepper strips and

Broccoli flowerets. Cook, stirring constantly, until crisp tender.

* Stir in green soybeans and cook one minute, or until green soybeans

Are no longer frozen. Remove vegetables with a slotted spoon and set

Aside.

* Repeat the process with the soy burger. Try to keep it from crumbling.

* Meanwhile, mix the ginger, soy sauce, water and sesame oil in a cup.

* When the burger is almost done add soy sauce mixture and stir well.

* Return vegetables and tofu to wok and toss well until everything is

Mixed and heated through

* Serve over hot steamed rice or Asian noodles.

 

----

 

scottishlady59

12/28/2006 9:55:29 PM

 

Soy Beans??????

 

Hi

I just got a huge bag of soy beans, and look like dried grean peas (

but a little bigger)

Do I soak these like beans, can I eat them like this?

I am sooooooooo confused, never seen these before I was given them.

 

I know you all will likely know how to use them and for that, I thank you.

 

I am not a full vegetarian yet but adding things gradually

 

JJ

 

 

[Guest guest]

Thank you for the recipe

We had a horrible time during the last storm in

the islands. We are now in Houston.

Thanks for the recipe.

JJ

http://www.livinginthephilippines.com/jjsblog/

read about the storm we went through.

 

Becky <beckyp1959 wrote:

Here is a recipe i found with soybeans in it.

 

Spicy Tofu and Soybean Stir-fry

 

1/2 cup vegetable broth

2 teaspoons white wine vinegar

2 teaspoons soy sauce

1 teaspoon cornstrach

1/4 teaspoon hot chili flakes

1 tablespoon vegetable oil

1 package, 12 ozs. Frozen shelled soybeans, thawed, or 2 1/4 cups

refrigerated

Cooked shelled soybeans.

12 ounces firm tofu, rinsed and drained

1 clove garlic, peeled and minced

1 tablespoon chopped fresh ginger

Salt

 

Rinse and drain tofu. Cut into 1/2 inch-thick slices and pat dry with paper

Towels then cut into 1/2 inch cubes.

In a 1 cup glass measure, mix broth, vinegar, soy sauce, cornstrach, and

chili

Flakes until smooth.

Set a 10 to 12-inch nonstick frying pan over high heat. When hot, add 1

teaspoon

Oil and the soybeans, stir until beans are hot and their skins are slightly

Blistered, 2 to 3 minutes. Pour into a bowl.

Add remaining 2 teaspoons oil, the ginger, and garlic to pan; stir just

until

Garlic begins to brown about 15 seconds. Add tofu to pan and stir

occasionally

Until tofu is hot and lightly browned, 2 to 3 minutes. Return beans to pan.

Stir

Broth mixture and add to pan; stir until sauce boils and thickens. Add salt

to

Taste. Pour into a serving dish.

Makes 3 or 4 servings.

 

 

 

[Guest guest]

I *think* this recipe refers to edamame which appears to me vastly different

than the bag of dried soybeans in my pantry. Are they the same thing??

Beth

 

Becky <beckyp1959 wrote:

Here is a recipe i found with soybeans in it.

 

Spicy Tofu and Soybean Stir-fry

 

1/2 cup vegetable broth

2 teaspoons white wine vinegar

2 teaspoons soy sauce

1 teaspoon cornstrach

1/4 teaspoon hot chili flakes

1 tablespoon vegetable oil

1 package, 12 ozs. Frozen shelled soybeans, thawed, or 2 1/4 cups

refrigerated

Cooked shelled soybeans.

12 ounces firm tofu, rinsed and drained

1 clove garlic, peeled and minced

1 tablespoon chopped fresh ginger

Salt

 

 

 

 

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