Yunnan-Style Fava Beans with Chilies, Garlic, and Star Anise
2 min readChina is the world’s largest producer of fava beans, or broad beans, yet most Westerners have never come across a fava bean in a typical Chinese restaurant. This spicy and colorful dish comes from the Bai people, one of Yunnan Province’s many ethnic minorities. Fresh or frozen shelled soybeans, or edamames, can stand in for the favas; however, simmer them for about half the amount of time. For an even heartier meal, serve over brown rice.
MAKES 6 SERVINGS
2 pounds unshelled fava beans (broad beans), shelled (about 2 cups), or 1 pound fresh or frozen shelled soybeans, thawed (about 2 cups)
1 tablespoon peanut oil
1 to 2 fresh red chili peppers, seeded and thinly sliced
6 cloves garlic, thinly sliced
1⁄2 teaspoon star anise pieces
1 cup low-sodium vegetable broth
1⁄2 teaspoon salt, or to taste
1 teaspoon toasted (dark) sesame oil
2 teaspoons cornstarch blended with 2 tablespoons water
If using fava beans: In a medium stockpot filled with boiling salted water, cook the fava beans 2 minutes. Drain in a colander and rinse immediately under cold running water to stop the cooking. To remove the outer skins, pinch each bean on the side opposite where it was attached to the pod; the bean should easily slip from the skin. Remove and discard the outer skins. Set the beans aside.
In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the chilies and garlic and cook, stirring, 30 seconds. Add the fava beans and star anise and cook, stirring, 1 minute. Add the broth and salt and bring to a boil; reduce heat to medium-low and simmer, covered, until beans are tender, about 15 minutes for fava beans and about 7 minutes for soybeans, stirring occasionally. Stir in the sesame oil and add the cornstarch mixture; cook, stirring, until liquid is thickened, about 2 minutes. Serve at once.
{PER SERVING} Calories 217 • Protein 15g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 32g • Dietary Fiber 13g • Sodium 272mg
