BEANS

GLAZED GINGER SOYA BEANS

Sometimes simple is astonishingly good. Edamame – the Japanese word for sweet unripe soya beans, glinting bright green in their pods – are exquisite served with a subtle ginger pungency, sweet soy and hint of chilli heat.

PREPARATION TIME: 15 minutes | COOKING TIME: 10 minutes | SERVES: 6

2 cups (310 g/11 oz) podded fresh or frozen edamame (soya beans)

3 tablespoons soft brown sugar

¹/₃ cup (80 ml/2½ fl oz) soy sauce

¹/₃ cup (80 ml/2½ fl oz) water

2 teaspoons sesame oil

2 teaspoons finely grated fresh ginger

2 garlic cloves, crushed

¼ teaspoon crushed red chilli flakes

Steam the edamame for no longer than 5 minutes, until just tender and then pat dry with paper towel.

Whisk the brown sugar, soy sauce and water in a small bowl. Put the sesame oil, ginger and garlic in a non-stick pan over medium heat and sizzle for about 30 seconds. Add the brown sugar mixture along with the chilli, and gently simmer and stir for 3–5 minutes, or until the sauce is reduced and the consistency of thick pouring cream. The sauce needs to be thick enough to glaze the beans. If not, continue to cook until reduced further. Add the edamame and toss well to coat.

TIP Steaming the edamame locks in more of the nutrients as it reduces contact with water. Don’t put the lid on the steamer or they’ll lose their natural vibrant green colour.