1 lb frozen soybeans in shell
6 c water
4 tbsp vegetable oil, divided
1 chili pepper, seeded
2-inch piece ginger, cut into pieces
3 cloves garlic
3 tbsp shoyu
1 tbsp oyster sauce
1/2 tsp sesame oil
Boil water. Add frozen soybeans and cook for 30 seconds. Drain and set aside. In a small food processer, combine chili pepper, ginger, and garlic. Pulse until chopped very fine. Heat 2 tbsp oil in a wok until hot. Add beans and cook 2 minutes, stirring constantly. Shove beans to one side of wok and add remaining 2 tbsp oil. Add chili pepper mixture. Add shoyu, oyster sauce, and sesame oil. Cook until liquid is evaporated, tossing frequently to distribute seasoning evenly among beans.