Wednesday, November 25, 2009

Mushy Fava (Broad) Beans with Green Onions

Like malt vinegar, mushy peas remind me of fish and chips. When my friend made this Mushy Fava (Broad) Beans dish, fish and chips just came to mind. The texture the name suggests...M-O-O-S-H-E-E....(mushy) but this Chinese way of cooking does not make the dish any way less superior than the mushy peas made usually with peas and cream.

My entry for My Legume Love Affair #17 is Mushy Fava (Broad) Beans. Pop by the MLLA host lineup here.

Mushy Fava (Broad) Beans
Ingredients: About 2-3 cups cooked(frozen) shelled broad beans, thawed (note: previously in this broad bean recipe, the shells were still intact); 1 tablespoon chopped green onions, pinch of salt, 1/2 teaspoon brown sugar, 1-2 tablespoons water to simmer

1. In a heated wok of cooking oil, add green onions and fry till fragrant, followed by broad beans and fry till broad beans turn slightly soft. Use the spatula to mash the beans in the wok, and mash it evenly by turning and "wokking" through at the same time.
2. Add some water to simmer in covered wok for 2 to 3 minutes. When water dries off, add pinch of salt and sugar, mix well, dish up and serve immediately. So can eat it on its own!

Other broad bean recipe:
Stir Fry Broad Beans - Shanghai style

Have a great Thanksgiving.

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