Liang Mu Di Chinese Stir Fried Corn And Edamame Recipes

LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)

Steps:

• If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
• If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
• Wash and dice bell pepper.
• Heat wok over highest heat until smoking.
• Add oil and swirl in pan to coat pan and heat oil.
• Throw in bell pepper and stir fry briefly.
• Add corn and edamame. Stir to coat with oil.
• Add salt and pepper and stir.
• Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
• Stir-fry until vegetables are heated through.
• Serve as part of a Chinese meal with rice, soup, and other dishes.

EDAMAME

Steps:

• If using fresh, strip all of the pods off of your soybean bunch and boil them whole in salted water for 5 minutes.
• (Start timing once the water returns to a boil) Drain the pods, liberally salt them, and then slip the seeds out of the pods directly into your mouth.
• Have a discard bowl handy for the shells.
• You may never want to eat potato chips again!

CHINESE STIR FRIED BEEF NOODLES

Steps:

• Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside.
• Marinade flank steak in soy sauce and cornstarch for 10 minutes.
• Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl.
• Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
• Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
• Stir in cooked noodles, mix for about 3 minutes.
• Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
• Serve hot.

FINGER LICKING SESAME EDAMAME

Steps:

• Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 6 minutes.
• Meanwhile mix remaining ingredients together.
• When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and toss in the dressing.
• Top with seeds.
• To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.

BROWN RICE AND EDAMAME

Steps:

• In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
• Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
• In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
• With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.

CHINESE STIR-FRIED CURRIED SHRIMP

Steps:

• Shell and devein shrimp. Cut onion in half; slice thinly.
• Blend cornstarch, water, sugar and pepper to a paste. Set aside.
• Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
• Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

STEAMED SHRIMP WITH CORN AND EDAMAME

Steps:

• Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
• Whisk the first four ingredients together in a small bowl to make a vinaigrette.
• Cut four 10x12 inch pieces of aluminum foil.
• Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
• Top each pile of corn and edamame with 5 shrimp.
• Drizzle shrimp with vinaigrette and top with scallions.
• Season with salt and pepper.
• Fold up each piece of foil to form a packet, making sure to seal.
• Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
• Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
• Carefully open packets to release steam.
• Sprinkle with basil and serve.