Fried Turmeric And Ginger Soybeans With Spinach

Salad Days

Posted by GMC Group

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MAKES 4 SERVINGS

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You Will Need (10 things)

  • 2 cup Dried Soybeans , soaked overnight and drained
  • ½ tsp Kosher Salt , plus more for seasoning
  • 6 tbsp Extra Virgin Olive Oil , divided

  • 1 Medium to large Shallot , peeled and thinly sliced
  • 1 (6-inch) piece Ginger , peeled and cut into matchsticks

  • 1 (6-inch) piece Turmeric , peeled and cut into matchsticks

  • 6 tbsp Freshly squeezed orange juice (from 2 large Orange(s) )
  • ¼ cup Apple Cider Vinegar
  • ½ tsp Freshly Ground Black Pepper 

  • 4 cup Spinach leaves

Steps (3 steps, 35 minutes)

  1. 1

    In a large saucepan, put the soybeans and cover with 1V inches of water. Add a healthy pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until tender, 60 to 90 minutes. (Check after an hour to see if they are soft!) Drain the soybeans and put them in a large bowl.

  2. 2

    In a large sauté pan over medium-high heat, add 3 tablespoons of the oil. Once the oil is rippling, add the shallot, ginger, and turmeric, stirring often and cooking until they are slightly browned and fragrant, 6 to 8 minutes. Add the orange juice to the pan, and immediately remove it from the heat, scraping up any burned bits. Add the vinegar, the remaining 3 tablespoons oil, the salt, and pepper to the pan.

  3. 3

    In the large bowl with the soybeans, put the spinach, add the warm vinaigrette, and gently fold to combine. Serve immediately.