17 minutes
A quick and flavorful stir-fry made with crispy soybeans and snow cabbage infused with garlic and ginger.
Shelled Young Soybeans, room temperature
0 lb
tablespoons
Garlic Clove, lightly smashed
each
Ginger, unpeeled and lightly smashed
0.25 inches
Snow Cabbage, well-drained, cut into 0.5-inch pieces
cups
Salt, optional
teaspoons
1. Prepare Soybeans
Ensure that your soybeans are at room temperature if they were previously frozen. This will help them cook evenly during the stir-fry process.
2. Heat Wok and Add Oil
Heat your wok on high for about 30 seconds. Add 3 tablespoons of garlic oil, swirling it around to coat the wok evenly.
3. Add Garlic and Ginger
Once you see a wisp of white smoke, add the lightly smashed garlic cloves and ginger piece. Stir them briefly until the garlic turns a light brown.
4. Stir-Fry Soybeans
Add the soybeans to the wok and stir-fry them for about 2 minutes until they are very hot.
5. Add Snow Cabbage
Add the well-drained snow cabbage to the wok, stirring it in with the beans for about 1 minute.
6. Season with Salt
Taste the mixture and decide if you want to add the optional 0.5 teaspoon of salt. If it needs a bit more flavor, sprinkle the salt and give it a good stir.
7. Final Stir-Fry
Reduce the heat to medium and continue to stir-fry everything for another 4 minutes until the ingredients are hot and well combined.
8. Serve
Turn off the heat and transfer the stir-fry to a serving dish. Enjoy your crispy soybean and snow cabbage stir-fry immediately for the best texture and flavor.
Authentic stir-fry is done over high heat to achieve a sear without overcooking the vegetables, preserving their crunch. Your stove should be at the highest setting, and ingredients should be cooked quickly and constantly stirred.
Start with the best quality ingredients you can find. For soybeans, opt for fresh or if using dried, ensure they are well hydrated by soaking them overnight. Fresh snow cabbage should be crisp and vibrant.
To achieve a crispy texture, pat the soybeans dry after boiling. A dry surface will brown better when stir-fried. Use a skillet with a good non-stick surface or a well-seasoned wok so the soybeans can be shallow-fried without sticking.
If you’re cooking a large amount, cook in batches to avoid crowding the pan. Crowding can cause the ingredients to steam rather than fry, which will prevent them from crisping up.
Before adding the soybeans, ensure the oil is hot enough. You can test this by adding a single bean; if it sizzles, the oil is ready. This prevents the soybeans from absorbing too much oil and becoming greasy.
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