This recipe is from the new cookbook of Naomi Duguid and Jeffrey Alford,
have written some of my very favorite cookbooks ever.

Chile-Hot Bright Green Soybeans With Garlic

Servings: 8 as an appetizer or side dish

Note: Adapted from "Beyond the Great Wall." This recipe is traditionally
made with fresh fava beans.

1 pound (2 cups) fresh or frozen shelled soybeans
Scant 2 tablespoons peanut oil
5 dried red chiles
5 garlic cloves, thinly sliced
1/2 teaspoon star anise pieces
1 teaspoon salt
1 cup chicken or pork broth or water

Rinse the beans under cold water, drain and set aside. Heat a wok over
high heat. Add the oil, swirl it around in the pan and heat until hot. Add
the chiles and garlic and stir-fry until aromatic, about 30 seconds. Add
the soybeans and the star anise and stir-fry for 1 minute. Add the salt
and broth or water and bring to a boil, then reduce the heat and simmer
until the beans are very tender, about 7 minutes. (Fresh and frozen take
about the same time.) Turn out and serve.

Each serving: 130 calories; 13 grams protein; 10 grams carbohydrates; 3
grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 350 mg.

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