Chinese Stir-Fried Goat Cheese and Edamame

Be the first to review
READY IN: 20mins
Recipe by Kate S.

This is a simple, home-style dish from Yunnan province, where fresh goat cheese, called 'rubing' (roo-bing) is produced by the Bai and Sani minorities. Read here to learn more about rubing: http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf . Outside of China, use panir, which is produced from cow's milk by the same process.

Ingredients Nutrition

  • 12 lb fresh edamame
  • 12 lb fresh panir, cubed to about the same size as the edamame
  • 13 cup peanut oil or 13 cup canola oil
  • 2 -3 small dried red chilies, whole (optional)
  • 12 teaspoon salt

Directions

  1. Parboil edamame 1 minute. Drain water.
  2. Cube cheese.
  3. Heat wok until it smokes. Add oil and swirl to coat wok and heat oil.
  4. Add chili pods and let sizzle a few seconds until fragrant.
  5. Add edamame, cheese, and salt to the wok, and stir-fry until heated through.
  6. Transfer to platter, and serve hot as part of a Chinese meal, with rice, soup, and several other dishes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a