| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | New, Veglife2 | 4 | Servings | |
INGREDIENTS
| 1 | Small, dried red chile | |
| peppers 1 to 2 | ||
| 1 | T | Vegetable oil |
| 1 | t | Minced garlic |
| 2 | Potatoes, peeled and cubed | |
| 1 | c | Shelled green soybeans |
| fresh or frozen | ||
| 1 | t | Soy sauce |
| Salt and pepper | ||
| 1 | t | Sugar, optional |
INSTRUCTIONS
Heat a nonstick wok or a large skillet over medium-high heat. Crush chile peppers and stir-fry in oil for 30 seconds, until some smoke rises. Add garlic and stir-fry another 10 seconds. Add potato cubes and stir-fry for 5 minutes. (The potato cubes should he half cooked, with color changed, hut not soft enough to break up.) 2. Add soybeans and keep stir-frying for another 5 to 7 minutes, until both potatoes and beans are tender. (Make sure that you don't overcook the young soybeans . They should he greener than when they are raw.) 3. Add soy sauce and season to taste with salt and pepper. Add sugar, if using. Stir everything quickly, to coat. Turn out onto a warmed platter before sugar has a chance to burn. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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