Stir-Fried Hairy Beans with Snow Cabbage

The hairy beans in this recipe, which are actually immature soybeans, take their name from their slightly fuzzy exteriors. They serve as examples of the versatility of the soybean, which is used as a vegetable, a sauce, a curd. This recipe is my introduction to the basic soybean, which, like all stir-fried vegetables, should have bite after it is cooked. Imported from China, these hairy beans are quite tender, and are usually sold shelled and loose in 1-pound packages in the freezer section