The mighty broad bean

Recipes

Boiled broad bean pods

1 kg fresh broad bean pods

1/2 stick cinnamon

2 star anise pods

1 piece aged citrus peel

1 teaspoon Sichuan peppercorns

1 tablespoon salt in 2 liters water

1 teaspoon sugar

Pick through the pods and discard stems. Rinse them in salted water to get rid of any hidden bugs.

Boil the water and salt until bubbling. Drop in the pods.

Place spices in a muslin bag and add to the boiling pot. Simmer for 10 minutes, then take the pot off the fire and allow it to sit, covered, for another 15 to 20 minutes. This time allows the beans to absorb more flavor and tenderize.

Cool, drain and chill. Best served cold.

Stir-fried broad beans with Chinese sausage and belly pork

500 g shelled broad beans

2 Chinese sausages

200 g belly pork

100 g bamboo shoots, thinly sliced

1 tablespoon minced garlic

1 tablespoon cornstarch

1/2 cup water

Sesame oil, salt and pepper

Peel the beans. Each bean has a tough outer skin that is best removed. That ensures that every bean will be sweet and tender.

Blanch the Chinese sausages and peel off the skin. Slice thinly. Blanch the belly pork, rinse and slice into strips.

Heat up a spoonful of oil in a frying pan and add the minced garlic, followed by the belly pork and Chinese sausage. Fry until the fat is rendered and garlic is fragrant.

Add the bamboo shoots and broad beans. Toss well. Season with salt and sesame oil.

Make a slurry of cornstarch and water. Pour over the vegetables and stir-fry until everything is coated in a thin glaze. Plate up and serve hot.