Prep 15 mins
Cook 5 mins
I love broad beans especially with szechuan pepper!
- 400 g broad beans, podded
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon szechwan pepper, ground
- 1 teaspoon caster sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon rice vinegar
- 1 tablespoon chili bean paste or 1 tablespoon chili sauce
- 1 teaspoon sesame seeds, toasted
- Cook broad beans in simmering salted water for 4 minutes.
- Drain, reserving a ladleful of cooking water.
- Refresh the beans under cold running water and drain again.
- Gently shell beans.
- Heat oil in a wok over high heat, add beans and toss for 1 minute.
- Add szechuan pepper, sugar, soy sauce, rice wine, vinegar and bean paste, tossing well.
- Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat.
- The beans should be tender and lightly coated with the sauce.
- Serve scattered with sesame seeds.
I made this recipe with fava beans over the weekend and the yield on fava beans after shelling and peeling is so low, I tried it this week with frozen shelled edamame and it was great both ways! Definitely give it a go with the edamame-- spicy but not so much that my two kids wouldn't eat it. And takes about three minutes to make with the frozen, thawed edamame! Will definitely make it again!