Chile-Hot Bright Green Soybeans with Garlic

This recipe comes from the Bai people, who are one of fifty-five (55) "official" ethnic minorities recognized by the People's Republic of China. There are approximately two million Bais in China, the majority of whom live in the Yunnan province, which is located in the south along the borders with Myanmar, Laos and Vietnam. Within the province, the Bai mostly reside in the Dali Autonomous Prefecture, around Lake Er Hai and the upper reaches of the Yangtze River.  

The Bai have a long history, having resided in the Dali region for nearly thirty centuries. The highlights of that history include the Kingdom of Nanzhao (649 C.E. to 902 C.E.) and the Dali Kingdom (937 C.E. to 1253 C.E.). However, an independent Bai kingdom vanished after falling to the Mongols of the Yuan Dynasty. And, to shorten a long story, the region and its people eventually came under the control of the Ming Dynasty and what would become modern day China. 

In addition to their own history, the Bai also have their own culture. They speak their own language, known as Bai, which differs from Mandarin or Cantonese. The majority of Bai practice Mahayana Buddhism, although some practice a form of Buddhism known as Azhaliism, which is more along the lines of Vajrayana Buddhism or Tantric Buddhism. A minority of Bai practice Benzhuism, which is an indigenous folk religion.  

As for their cuisine, the Bai diet features a range of proteins (including pork, beef and fish) and vegetables. This recipe - Chile Hot Bright Green Soybeans with Garlic - is representative of a Bai vegetable dish. I found this recipe in a book called Beyond the Great Wall, which features recipes from China's various ethnic groups.  The authors, Jeffrey Alford and Naomi Duguid, note that the Bai typically prepare this dish with fresh fava beans. The authors suggest soybeans or edamame as a substitute, because it is more available and because those beans add a bright green color to the dish.

CHILE-HOT BRIGHT GREEN SOYBEANS WITH GARLIC

Jeffrey Alford and Naomi Duguid, Beyond the Great Wall, at pg. 103

Serves 4

Ingredients:

• 1 pound (2 cups) fresh or frozen shelled soybeans
• Scant 2 tablespoons peanut oil
• 2 tablespoons thinly sliced pickled red chiles or store bought pickled chiles, or 5 dried red chiles
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon star anise pieces
• About 1 cup mild chicken broth or pork broth or water
• 2 teaspoons of cornstarch, dissolved in two tablespoons of cold water (optional)

Directions:

1.  Prepare the beans.  Rinse the beans under cold water, drain and set aside.

2. Stir fry the beans. Heat a wok over high heat. Add the oil and swirl it a little, then add the chiles and garlic and stir fry for about 30 seconds. Add the soybeans and the star anise and stir fry for about 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 beans take about the same amount of time.)

3. Thicken the broth. Give the cornstarch mixture a stir and add it to the wok. Stir fry for a moment, until the liquid thickens. Turn off the heat and serve immediately. 

ENJOY!