Broad Beans Fava Beans Stir Fried with Szechuan Pepper
Elevate your weeknight meals with this aromatic and spicy Broad Beans Fava Beans Stir Fried with Szechuan Pepper recipe! This vibrant dish combines tender, blanched broad beans with the bold kick of Szechuan peppercorns, dried red chilies, and a fragrant blend of garlic and ginger. Stir-fried to perfection in a savory mixture of light and dark soy sauce with a drizzle of sesame oil, this quick yet flavorful dish takes just 20 minutes to prepare. The final touch of spring onions adds a fresh, zesty finish. Whether served as a side dish or a light vegetarian main, this recipe promises a perfect balance of heat, umami, and earthy goodness. Perfect for fans of Chinese cuisine or anyone seeking an easy yet bold dinner idea!
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Recipe Information
Ingredients
- 300 grams fresh broad beans (fava beans), shelled
- 1 tablespoon Szechuan peppercorns
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 pieces dried red chili peppers, chopped
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 100 milliliters water
- 2 stalks spring onions, finely chopped
Instructions
Shell the broad beans and blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Peel the translucent skin off the beans and set aside.
Heat a large wok or skillet over medium heat and add the vegetable oil.
When the oil is hot, add the Szechuan peppercorns and fry for 30 seconds until fragrant. Be careful not to burn them.
Add the minced garlic, ginger, and chopped dried red chili peppers to the wok, stirring frequently for 30 seconds until aromatic.
Increase the heat slightly and add the blanched broad beans to the wok. Stir-fry for 2–3 minutes to combine the flavors.
In a small bowl, mix the light soy sauce, dark soy sauce, sesame oil, and salt. Pour this mixture into the wok and stir to evenly coat the beans.
Add 100 milliliters of water to the wok and stir. Cover with a lid and let the beans cook for another 3 minutes over medium heat, allowing them to soften slightly and absorb the flavors.
Remove the lid and stir continuously until the sauce thickens slightly and coats the beans well.
Garnish with finely chopped spring onions and serve hot as a side dish or light main.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 3.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
