SERVES 10–12 V D
8 oz/225 g fresh soybeans, washed, and stalks trimmed with scissors
1¼ cups Chinese rice wine
generous ¾ cup cold water
3 tbsp sugar
1. Cook the beans in a covered saucepan of lightly salted, boiling water for about 15 minutes, or until they begin to soften but not open up. Drain and cool.
2. Place the beans in a large bowl and pour over the rest of the ingredients, immersing the beans. Leave for 24 hours in a cool place. Serve cold, and pod the beans before eating.