Today I will make minced pork and edamame. Oyster sauce, light and dark soy sauces, and garlic give this dish a savory flavor. The hot xiaomila peppers used as garnish add some spice. This dish is suitable for your lunch or dinner, and the amount of ingredients used in the recipe yields enough for a family. If you are making this dish for one person, please reduce the amount of ingredients appropriately. After all, you don’t like to eat the same dish for several days. This dish is high in protein, vitamins A & C, and potassium, and a single serving contains about 16g carbohydrates.
This is a two-stage recipe, first browning the pork over medium heat, then covering the pork and soybeans with water and simmering over medium-low heat until the broth is reduced. After a long cooking time, the edamame will become a little softer. In China, when we cook soybeans in a broth, we always like to cook the beans until they are soft, so, this is the texture that the beans should have after cooking.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
In the early days of my Chinese family kitchen, we posted a recipe for cold edamame. It was a summer snack recipe that served the edamame in the shell. For this minced pork and edamame dish, the beans must be shelled, so I bought edamame that had already been shelled to save time in preparation.
Minced Pork Edamame Stir-Fry
Today I will make edamame with minced pork. This recipe is suitable for your lunch or dinner, and the amount of ingredients used in the recipe is enough as a dish for a family. My finished photo only shows an individual portion. If you are making this for one person, please reduce the amount of ingredients appropriately.This recipe uses a quick stir-fry to brown the pork first, then simmers the ingredients in water over medium-low heat. After a long cooking time, the edamame will become a little softer. In China, when we cook beans, if it is a dish with a broth, we always like to cook the beans soft. So, this is the texture the beans should have when you are done cooking.
You can get fresh edamame still in the pods, but I bought edamame that had already been shelled, to save time in preparing the ingredients.
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Prepare the ingredients. Rinse the soybeans thoroughly. Rinse the garlic and chili. peppers. Mince the pork with a knife or a meat grinder.
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Finely chop the garlic cloves and fresh xiaomila chili peppers.
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Heat the wok over medium heat. Add 20ml (4 tsps) oil to the pan and add the minced pork. Stir-fry until it changes color, then add garlic, stir-fry until fragrant, and then add 3ml (1/2 tsp) dark soy sauce to darken the color of the minced meat.
150 g minced pork, 3 cloves garlic, 20 ml oil, 3 ml dark soy sauce
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Add the edamame and stir-fry well.
300 g shelled edamame
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Add enough water to cover the ingredients. Using medium heat, bring the broth to a boil, then season with 10ml (2 tsps) light soy sauce, 2ml (1/2 tsp) sugar, and 5ml (1 tsp) oyster sauce. Stir to combine.
10 ml light soy sauce , 2 ml sugar, 5 ml oyster sauce
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Simmer until the broth is reduced to 1/3 of the original volume. Then thicken the broth by adding up to 15ml (1 tbsp) starch water, a little at a time, stirring briskly. Repeat until you get the desired consistency. Transfer to a serving dish.
15 ml starch water
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Garnish with the chopped chili peppers and serve.
2 fresh xiaomila chili peppers
Calories: 258kcalCarbohydrates: 16gProtein: 14gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 27mgSodium: 207mgPotassium: 534mgFiber: 3gSugar: 4gVitamin A: 217IUVitamin C: 33mgCalcium: 75mgIron: 3mg
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