Broad Beans Fava Beans Stir Fried With Szechuan Pepper Recipes
STIR FRIED FAVA BEANS WITH SZECHUAN PEPPERCORNS
If you like fava beans, then you will very much enjoy this Stir Fried Fava Beans with Szechuan Peppercorns dish. Use frozen or fresh fava beans for the dish!
Provided by Judy
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in wok over medium-high heat. Add garlic, Sichuan peppercorn, dried chili, and half of the chopped scallion. Cook for a minute, stirring vigorously to make sure nothing burns.
- Add fava beans and stir fry for about 2 minutes. Add salt, white pepper, sesame oil, shaoxing wine and 2 tablespoons water and stir fry until the beans are cooked through and soft.
- Stir in the remaining scallion, plate and serve.
Nutrition Facts : Calories 208 kcal, Carbohydrate 25 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
DEEP-FRIED BROAD BEANS (FAVA BEANS)
I happened upon these in a local Asian grocery store and fell in love. My first batch was seasoned with cheese (sort of nachoish!) and the next, with garlic. This basic recipe hails from http://www.uktvfood.co.uk/ and I haven't tried it yet, therefore cook time is an estimate.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 10 snack-sized servings
Number Of Ingredients 3
Steps:
- Heat the vegetable oil in a wok or deep saucepan.
- Add the broad beans to the hot oil and fry until lightly coloured.
- Remove the fried beans using a slotted spoon. Drain on kitchen paper.
- Season with salt and serve.
Nutrition Facts : Calories 323.1, Fat 1, SaturatedFat 0.2, Sodium 2061.2, Carbohydrate 56.5, Fiber 16.8, Protein 24.9
STIR FRIED FAVA BEANS AND BAMBO SHOOTS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
- In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
- In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley
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