Thus endeth a strange week in a recipe
My new favorite snacky:
Soak a cup* of dried soybeans overnight**
Drain and toss into a hot wok with 1 tablespoon† of peanut oil
Wok for ten minutes⁑
Sprinkle with salt‡
Keeps for days in a bowl. Tastes like popcorn, but more satisfying because it’s full of protein-y goodness. (Careful, fellas — don’t grow soy tiddies!).
Image stolen from Sincerely Nuts, a charmingly-named American online purveyor of foodstuffs. Recipes at the link look interesting, too.
Good weekend, all!
* a cup is kind of a lot. I do less in one go, usually.
** Seriously, WTF does this mean? I hate it when recipes say overnight. Is it eight hours? Is it twelve? Is there some magical alchemy that happens to food while the world sleeps?
† I need to start measuring this. I keep eyeballing it and using too much oil which is gross.
⁑ give or take. Less, and they’re chewy. More, and they’re crispy. I like them both ways.
‡ last, before you turn them out of the wok. I think it coats better if it goes on last, or perhaps it protects the surface of the wok. Chunks of coarse sea salt in a grinder is the best.
** Seriously, WTF does this mean? I hate it when recipes say overnight. Is it eight hours? Is it twelve? Is there some magical alchemy that happens to food while the world sleeps?
† I need to start measuring this. I keep eyeballing it and using too much oil which is gross.
⁑ give or take. Less, and they’re chewy. More, and they’re crispy. I like them both ways.
‡ last, before you turn them out of the wok. I think it coats better if it goes on last, or perhaps it protects the surface of the wok. Chunks of coarse sea salt in a grinder is the best.
March 8, 2019 — 8:56 pm
Comments: 13