Not surprisingly, the secret ingredient to Shanghai-Style Wok Fried Broad Beans (葱炒扁豆) is SUGAR (not a lot, just pinch of it!), like most Shanghainese dishes. The sugar in Shanghainese cuisine lifts the flavor of other ingredients and tend to make it more savory than you would have imagined.
Stir-Fry Broad Beans, Shanghainese-Style
Ingredients: About 2-3 cups cooked(frozen) broad beans, thawed; 1 tablespoon chopped green onions, pinch of salt, 1/2 teaspoon brown sugar, 1-2 tablespoons water to simmer
Directions:
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 brown on the outside.
2. Add some water to simmer in covered wok for 2 to 3 minutes. When water dries off, add salt and sugar, mix well, dish up and serve immediately.
This is a super easy recipe using minimum ingredients yet with lots of flavor - a showcase of a different legume cuisine of broad beans in My Legume Love Affair 14. I have previously done many legume dishes, favoring Indian-style such as Spicy Pinto Beans, Spicy Chickpeas and Spicy Green Beans. At least, this is something different for the same event :)
Tag: vegetables, legume, Shanghai cuisine
Stir-Fry Broad (Fava) Beans
How interesting! Never tasted this before, always had it as a snack thus far.
ReplyDeleteoo.. I rarely seen this fresh here. Usually frozen.. OR the crispy nut version!
ReplyDeleteWe should see fresh broad beans around in my part of the world soon. I will rememer this inspiration.
ReplyDeletethis is awesome discovery too for me, use to have indulge them from the "kacang puteh" man! :)
ReplyDeleteOooh who would have thought the secret ingredient was SUGAR? Thanks for the tip, dear. :)
ReplyDeletei've only tried broad beans for snack...let me buy a bag of frozen ones to try cooking :)
ReplyDeleteCooked with sugar? Looks more like a snack to me than a dish. :D
ReplyDeleteAnother simple and healthy legume dish! Luv it!
ReplyDeleteNot a fan of beans, but I do like the shot!
ReplyDeleteMine is up as well at AussiePomm, and have a great WW!!!
i didn't get a chance to taste these beans when i visited shanghai. they look yummy. :)
ReplyDeleteMaybe I should try this at home for Hubby to eat ;)
ReplyDeleteHappy WW!
I never was a fan of Broad beans, having grown up as a Greengrocers daughter..but now I'm changing my mind...there's so much more you can do with these, with a little thought, you've done just that! Great photo :0)
ReplyDeleteI thought they were petai. :)
ReplyDeleteI prefer it as a snack.
At first I thought they were dumplings. What a simple, pretty and elegant recipe! Thanks for your MLLA contribution!
ReplyDeleteone of my fave are fresh fava beans!!your photos are so appetizing it make me drool..yum
ReplyDeleteLove all sorts of beans, but have never tried cooking the fresh ones myself, have to look out for it now!
ReplyDeletei think those are called pop beans in the Philippines...we eat it fried like peanuts and other nuts sprinkled with salt
ReplyDeleteI have some broad beans!! Guess I will give your recipe a go! :)
ReplyDeleteYummie, these broad beans looks delicious...like the sugar in it :-)
ReplyDeleteFirst time visit your blog...
ReplyDeleteLooks good, have not tried this b4...
me too, I only had it as a snack. Interesting when cooked in this way ^^
ReplyDeleteInteresting. I'd ask mom to try that.
ReplyDeleteMine are here and here.
Intriguing concept. Must give it a try. I failed terribly last night with my Edamame dish. I'll save this for future use. Thanks for sharing...
ReplyDeleteThis is a fun technique for fava beans. I always assumed you had to take the thin outer shells off the beans before eating them.
ReplyDeleteVery good site, brilliant write up.
ReplyDeleteMaybe one or two thumbnails can be added.
think it should be promoted to front page.
While at it, may I ask how you setup your review system?
Thank you.
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