In a few days I will join approximately twenty other bloggers from across the state of Arkansas at Bean2Blog 2013 sponsored by The Arkansas Soybean Promotion Board and P. Allen Smith at Smith’s gorgeous Moss Mountain Farm. I am excited to be seeing old friends and meeting up with new ones while learning about the production and economic impact of soybeans in our state and nation.
Soybeans are grown in 50 of Arkansas’ 75 counties. Over 122 million bushels of soybeans were harvested last year at a value of approximately $1 billion. Soybean meal is used extensively by our livestock and poultry industries which helps make Arkansas 10th in the nation in terms of soybean production.
There are always bags of edamame, shelled and unshelled, in my freezer . In enjoy seeking ways to use those in a variety of ways. This stir fry is one of our favorites. If you have difficulty locating the soba noodles (made from buckwheat), use linguine or other favorite pasta. Quinoa and rice can also be used equally as well.
Notes
Adapted from Anne Burrell, The Food Network
Ingredients
- 1 boneless, skinless chicken breast sliced crosswise into 1/4-inch strips
- 1/4 cup cornstarch
- 2 cups cold water
- 2 teaspoons sesame oil (or sesame chili oil for more heat)
- peanut oil
- kosher salt
- 2 cups broccoli florets
- 2 carrots, julienned (approximately 1 1/2 cups)
- 1 1/2 cups shelled edamame
- 1/2 cup snow peas, cut on the bias into thirds
- 8 – 9 ounces soba noodles
- 2 cloves garlic, minced finely
- 1/2 jalapeno, finely chopped
- 1-inch ginger, peeled and finely grated
- 1/2 cup onion finely chopped
- 1 cup mushrooms, stemmed and julienned (canned are acceptable)
- 3 green onions, sliced on the bias
- 3 Tablespoons low-sodium soy sauce
- 2 – 3 Tablespoons mirin or rice wine vinegar
- 1/4 cup roasted, unsalted peanuts, coarsely chopped
- 1 1/2 Tablespoons toasted sesame seeds
Instructions
- Whisk together the cornstarch and water. Add the chicken breast (beef or shrimp also work well) and refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Add in the broccoli florets and blanch for approximately 3 minutes. Remove broccoli and drain well on paper towels.
- Bring water back to a boil and add in the julienned carrots. Blanch for 2-3 minutes; remove and drain well on paper toweling.Blanch the edamame for approximately 2 minutes; drain well.
- Bring water back to a boil, adding more if needed. Add soba noodles, stirring once or twice to prevent sticking. Cook until they are soft, approximately 3 minutes. Strain and immediately rinse with cold water. Transfer back to the pot and toss the noodles with the sesame oil.
- Add a small amount of peanut oil to a large sauté pan or wok. Add in the drained chicken pieces and cook through but not dry. Remove from pan and set aside.
- Add more peanut oil to the pan, if needed. Toss in the garlic, jalapeno, ginger and onion. Cook over medium heat about 2 minutes. Toss in the broccoli and carrots with 1/4 cup water. Cook until the water has evaporated.
- If using fresh mushrooms, toss them in and cook for approximately 2-3 minutes or until softened. Canned mushrooms need to be drained well and added with the edamame.
- Toss in the edamame, snow peas and canned mushrooms (if using). Cook for approximately 2-3 minutes.
- Add in the soy sauce, mirin, chicken and 2 Tablespoons water. Add in the cooked soba noodles, stirring well to combine and heated thoroughly. Stir in the sliced green onions.
- Transfer to a serving dish and garnish with the chopped peanuts and toasted sesame seeds.
- Serve with wasabi and Chinese mustard, if desired.
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Adapted from Food Network, Anne Burrell
Adapted from Food Network, Anne Burrell
This looks super yummy! Will have to try!
See you soon, Debbie!