Thursday, 16 October 2014


Broad Beans with Mushrooms
250 g/8 oz fresh broad beans, pods removed
250 g/8 oz fresh mushrooms
(enoki, shiitake or other)
2 tablespoons oil
1 tablespoon Japanese soy sauce
1 teaspoon sugar
1/2 teaspoon hoi sin sauce
125 ml/4 fl oz/1/2 cup water or light stock
1 teaspoon oriental sesame oil

Slit the skins of the broad beans with a small sharp knife and remove them. Wipe over the mushrooms and trim stems if necessary. If large, cut in halves. Heat oil in a wok and when hot add beans and mushrooms and stir-fry over medium- high heat for 1 minute. Add soy sauce, sugar, hoi sin sauce and water or stock mixed together. Bring to the boil, cover and simmer for 5 minutes. Uncover, add sesame oil and toss the beans and mushrooms around in the small amount of liquid left to distribute the seasonings.*asiasociety*