When you think about Chinese cuisine, what comes to mind? Is it the typical takeout with sweet and sour sauce or maybe deep-fried meat served with a gravy-like sauce? While many often link Chinese food to meat dishes like braised pork or kung pao chicken, that doesn't truly represent the essence of Chinese cuisine. In reality, the traditional Chinese diet emphasizes vegetables.
Historically, people didn’t have the means to consume a lot of meat, leading them to rely on common vegetables to provide the essential nutrients needed for sustenance. Among the various vegetables that Beijingers used to fill their hungry stomachs in the past, one particular dish, 毛豆 (máodòu), or green soybeans, stands out.
In English, máodòu are typically referred to by their Japanese name, edamame. They can be dried, roasted, or stir-fried. However, in the capital, we prefer to eat them straight from the pod. Beijingers enjoy the natural taste of these green soybeans; they are slightly crunchier than peas and are truly delicious.
I recall that when I was a child, my family would serve these green soybeans late at night while watching sports. The traditional preparation, known as the lao Beijing method, involves boiling the beans and seasoning them with a bit of chili pepper, salt, and soy sauce. You can also include some Sichuan pepper for an extra kick of spiciness. Finally, let the beans chill in the refrigerator until cool, then pair them with an ice-cold beer of your choice.
Many might find the process of making Chinese dishes to be daunting, but this recipe is undeniably one of the simplest to prepare. Here is a modified máodòu recipe based on my mother’s version.
Ingredients:
- 500g of fresh green soybeans
- 2 tbsp cooking oil
- 2 slices of ginger
- 1/2 tsp Sichuan peppercorns
- 1 tsp Chinese five spice powder
- 1 tsp cumin
- 1 tsp Chinese soy sauce
- 1 tsp salt
- 2 bay leaves
- 1 1/2 cups of water
Method:
1. Boil a pan of water. Season the water with salt, Sichuan peppercorns, cumin, Chinese soy sauce, Chinese five spice powder, and bay leaves, then add the beans.
2. Bring back to a boil, add more water if necessary, then lower the heat to cook for about five to ten minutes.
3. To check for doneness, open a soybean pod and taste a bean—it should be tender with a slight firmness, not mushy, and the pods should retain a bright green color.
4. Turn off the heat and allow them to cool in the water for one hour to let the spices fully infuse into the beans.
5. Drain and then refrigerate for three to four hours until the beans are completely chilled.
And just like that, this delightful summer treat is ready to serve!
What do you associate with Chinese cuisine?
