Another one from Madhur Jaffrey. This one is from ” Far Eastern Cookery” (1989)
Ingredients
- 1 spring onion cut into very thin rounds
- 10 oz shelled broad beans fresh or frozen and defrosted
- 3 tbsps vegetable oil
- 1/4 tsp sea salt
- 8 fl oz chicken or vegetable stock
- 1/2 tsp sugar
- 1 tbsp sesame oil
Servings:
Instructions
- Heat the oil in a wok over a high heat. When hot add the broad beans and stir briskly for 30 seconds.
- Add the salt, stock and sugar then cover and cook on a high heat for 6-7 minutes until the beans are just tender. Remove the lid and boil away all the liquid.
- Add the spring onion and the sesame oil. Toss and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe