Dish of Sichuan Edamame Salad
(click to enlarge)

Edamame Salad, Sichuan


China - Sichuan   -   Xiang You Qing Dou
Makes:
Effort:
Sched:
DoAhead:  		 13 ounces
**
20 min
Yes		 This is a very simple recipe, but quite popular in southern China, where some versions are even simpler. 13 ounces is 4 or 5 salad servings, but for buffet, make a lot more.

8
2-1/2
1
1
1/2
1/4
oz
oz
oz

T
t
Edamame, Shelled (1)
Sichuan Vegetable (2)  
Carrot
Red Chili (3)
Sesame Oil, dark
Salt
Make   -   (45 min - 15 min work)
  1. Thaw Edamame.
  2. Cut Sichuan Vegetable into dice about half the size of the Beans.
  3. Peel Carrot and cut into dice about the same size as the Beans.
  4. Cut Red Chili into squares about the same size as the Carrots.
  5. In a small sauce pan, bring water to a boil. Blanch thawed Edamame for about 30 seconds. If you are using fresh Edamame, you'll have to simmer for about 5 minutes. In either case, scoop out and quench in cold water.
  6. In the boiling water, blanch the Carrots until crisp tender, then scoop out and quench in cold water.
  7. In the boiling water, blanch Red Pepper, just 20 seconds for Fresnos, about 45 seconds for Red Bell Pepper. They should still be crisp tender. Quench in cold water.
  8. Mix All items.
  9. Serve cold.
NOTES:

  1. Edamame

      This is fresh green soy beans. They are available frozen in Asian markets and in many supermarkets. For details see our Soybeans page.

  2. Sichuan Vegetable:

      [Szechwan Vegetable]   Traditionally, this product was sold in cans and is still available that way - but check the label, you want whole, not shredded. Today it is also sold in sterile vacuum pack, which is better, and you can see if it's whole or not.For details see our Szechwan Vegetable / Zha cai page. If you can't get Sichuan Vegetable, you can use Preserved Turnup or Preserved Mustard Greens, both seen on our Pickled & Preserved Cabbages page.

  3. Red Chili

      I use one Red Fresno chili, which can be almost completely disarmed by removing the seed core and membranes. A Red Anaheim would also work fine, with less heat and somewhat thicker walls. The pattern recipe, as usual, doesn't say what kind of red chili, she probably presumes you'll have no choice except Red Bell Pepper. For details see our Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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