How to Make Finger Lickin' Good Spiced Edamame at Home

Tracy Wang, Senior Editor | Jul 4, 2020 4:30 pm | Add a comment | 3011 reads

There might not be many outdoor malatang places to get your edamame fix this summer, but no one can stop you from whipping up your own bowl of these tasty beans. Luckily, maodou, as it's called in Chinese, is relatively simple to prepare.

Below we'll walk you through a spiced edamame recipe that pairs perfectly with ice-cold beer, just about any type of barbecued meat, and the sweet taste of self-reliance. Want more than what the recipe allows or like your edamame extra spicy? Simply throw in more of whatever ingredient you want and don't be afraid to experiment. This is your goddamn life, man!

Finger Lickin' Spiced Edamame (serves 1-2 as a snack)

Ingredients

  • 500g raw edamame (毛豆 máodòu)
  • Scallions (大葱 dàcōng)
  • 100g ginger (生姜, shēngjiāng)
  • A handful of star anise (八角 bājiǎo) and anniseed (大料, dàliào)
  • A piece of cinnamon bark (桂皮 guìpí)
  • 10 bay leaves (香叶 xiāngyè)
  • A sprinkle of fennel (茴香 huíxiāng)
  • A handful of dried chili peppers (干辣椒 gān làjiāo)
  • A pinch of salt (盐 yán)
  • Seasoning wine or baijiu (optional) (料酒 liàojiǔ 白酒 báijiǔ)

Instructions

1. Wash and prepare the raw edamame in warm water.

2. Cut off both ends of edamame so that the beans will absorb more flavor during boiling.

3. Add all the spices to 2 liters of water in a large pot and bring to the boil.

4. Add the edamame to the water and cook until tender (about 8 minutes).

5. Add a pinch of salt and the seasoning wine or baijiu (optional) into the pot, and turn off the heat after 5 minutes of additional boiling.

6. Leave the edamame in the spiced water for 30 minutes, and then drain them.

7. Put the beans in the fridge if you prefer to eat them cold, or sprinkle with a little extra sea salt and serve immediately.

Et voila! You've gone and made a healthy, vegetarian snack that works as both an appetizer and a side that everyone is bound to love.

READ: Tube Station Gongti Closes for Renovation, Sichuan Recipe Boxes, New All-Day Brunch in Shunyi

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Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos: Tracy Wang