Recipe: Yunnan-style edamame beans and garlic

September 1, 2012
Editor's note:
Roz Weitzman has been working in China for seven years as an international school principal. An avid cook, Roz is in the process of epublishing a cookbook called "Secrets of Chinese Comfort Food – Simple Everyday Cooking."
Since moving to Kunming she has begun to explore the cooking traditions of Yunnan. GoKunming will be posting her Yunnan-inspired recipes every other week for the remainder of 2012. More of Roz's recipes can be viewed on her blog (requires proxy) and she can be reached at roz[at]candismail[dot]com[dot]cn. Bon Appétit.
The health benefits of edamame beans are well known. In northern China they are served in the shell, cooked but not hot. You peel the outer coat and eat the beans. In Beijing, they are served at every outdoor restaurant. The shells can make a big mess, as witnessed on a morning stroll around the local streets.

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