Chef Ru Lin Zhang · Lin Chinese Cuisine and Tea House
BROAD BEANS (also known as large fava beans) are low in fat but high in protein and minerals and are common in many Asian and African regions. In China, they are cooked as a meal, as a side dish or as a snack—and even for medicinal purposes. This nutritious bean recipe is popular in northern Guangdong, where it’s a favoured and nutritious vegetarian dish. Look for canned pickled cabbage, which is actually brined and pickled Chinese mustard (shi-li-hon) in Asian groceries, and substitute peas if you can’t find prepackaged peeled broad beans. For this recipe, cook the broad beans in a ceramic or other nonreactive pot, as a stainless steel or iron pot will blacken them.
12 oz peeled broad beans (thawed if frozen)
1 tsp vegetable oil
1 can (200 g) pickled cabbage, rinsed, drained and finely chopped
1 tsp white sugar
1 tsp sesame oil
PLACE BEANS IN a medium pot and add enough water to cover beans by 1 inch. Cover and bring to a boil on high heat, then reduce the heat to medium and cook for 5 minutes. Reduce the heat to low and simmer for about 45 minutes or until water starts to dry up and beans become tender. (Check halfway through cooking and add more water if necessary.) Allow beans to drain in a colander for 5 minutes, then transfer to a medium bowl. Mash beans for 3 to 4 minutes until they are smooth like mashed potatoes and set aside.
Heat vegetable oil in a wok on high. Add pickled cabbage and sugar and sauté for 2 to 3 minutes. Reduce the heat to medium-low. Stir in mash, mix well to combine and sauté for 3 to 4 minutes. Add sesame oil and season to taste with salt and freshly ground black pepper. Serve immediately or allow to cool for 20 to 30 minutes and serve warm.