Guangxi-style Spiced Soybeans with Garlic (Ful bit-tewm)

Ingredients

In this Guangxi-style adaptation, the traditional Lebanese Ful bit-tewm is transformed by incorporating the flavors and spices of Guangxi cuisine. The addition of garlic and aromatic spices gives the dish a distinct Chinese twist, elevating the taste profile and creating a unique fusion of flavors. We alse have the original recipe for Ful bit-tewm, so you can check it out.

• 2 cups (400g) dried soybeans 2 cups (400g) dried soybeans
• 6 cups (1.4L) water 6 cups (1.4L) water
• 8 cloves garlic, minced 8 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried soybeans and soak them in water overnight. Drain the soaked soybeans.
2. 2.
   In a large pot, bring 6 cups of water to a boil. Add the soybeans and cook for 1 hour or until tender. Drain and set aside.
3. 3.
   In a wok or skillet, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant.
4. 4.
   Add the crushed Sichuan peppercorns and Chinese five-spice powder to the wok. Stir-fry for a minute to release the flavors.
5. 5.
   Add the cooked soybeans to the wok and toss them with the garlic and spices.
6. 6.
   Pour in the soy sauce, rice vinegar, and sugar. Stir well to coat the soybeans evenly.
7. 7.
   Cook for an additional 5 minutes, allowing the flavors to meld together. Add salt to taste.
8. 8.
   Transfer the spiced soybeans to a serving dish and garnish with fresh cilantro.
9. 9.
   Serve hot as a main dish or as a side dish with steamed rice or noodles.

Treat your ingredients with care...

• Soybeans — Soaking the soybeans overnight helps to soften them and reduce the cooking time. Make sure to drain them well before cooking.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of chili flakes or a chopped chili pepper.
• Adjust the amount of garlic according to your preference for a milder or stronger garlic flavor.
• Serve the spiced soybeans with steamed buns or flatbread for a delicious and filling meal.
• Experiment with different spices and herbs to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Guangxi-style Spiced Soybeans with Garlic as a main dish accompanied by steamed rice or noodles. It can also be served as a side dish alongside other Guangxi-inspired dishes.

Presentation advice

Garnish the dish with a sprinkle of crushed Sichuan peppercorns and a few fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant Chinese-style bowl or plate to enhance the visual appeal.