Broad Beans with Mushrooms

Broad Beans (Photo by janerc/flickr)
Broad Beans (Photo by janerc/flickr)

Serves 4


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.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)