This satisfying side dish or humble meal with rice is not the most interesting food I’ve eaten during my travels in Taiwan. Still, it has plenty of virtues that I hold close to heart: few ingredients, lots of plant-based protein, and it’s incredibly quick, and impossibly cheap to prepare. I hardly needed to go across the globe to access the recipe for this typical Taiwanese dish, however; it’s been a favorite of mine since I was a child.
Guac and corn chips it is not. Plain-old hummus and pita it’s neither. Just as munchable as either of the above, I’d say definitely, as well as easy to prepare. It’s edamame, or soy beans, cooked and mashed up just like chickpea hummus (minus the tahini), and eggy wonton wrappers baked with a coating of oil and sesame seeds. And — with a little modification — it’s one of the four canapés that will precede the five-course dinner on May … Read More