soybeans with bean curd and red-in-snow
- jen kalb May 24, 1999 06:04 PM
A kiosk in the WTC concourse used to sell this dish of
crunch green soybeans cooked with slivers of hard bean
curd and the red-in-snow vegetable, along with other
"mandarin" specialties. I was addicted, but the kiosk
has diappeared. Dear chowhounds, do any of you know
(1) a chinatown restaurant that offers this dish, or
(2) how to make it? I tried with canned green soybeans
and red-in-snow, but it was inedible. Thanks!
If you don't mind a stripped-down version, most Japanese restaurants and bars serve edamame, which is salted boiled soybeans. A great bar snack. I love 'em especially at Saka Gura, with sake
...but you probably knew that...
thanks for inspiring me to look again! I did not spot
this item in a quick look at the New Green Bo menu
(which, by the way, was crowded at 3pm on Friday), so
walked on and just by luck found it at a brand new
place on Doyers, Shanghai Village. Bean curd skin
here, not the thin-sliced dry bean curd. The green
soy beans were delicious, tho perhaps not as crunchy
as those I'd had at the WTC kiosk.
Strangely, this restaurant is in the same spot as a
simple tea-in-a-glass place we went to often more than
10 yrs ago for rice cake, dumplings and pan fried
noodle. Shanghai Village offers some shanghai style
dim sum and more ambitious dishes, generally than its
predecessor. However, the fried rice cakes, taken home
and eaten 2 hrs later, were not exciting.
Maybe we will check out New Green Bo next time.