Chile-hot bright green soybeans with garlic

Time 15 minutes
Yields Serves 8 as an appetizer or side dish
Chile-hot bright green soybeans with garlic
(Richard Jung / For The Times)

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.

Adapted from “Beyond the Great Wall.” This recipe is traditionally made with fresh fava beans.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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