I think that broad beans are one of those foods that people are often not sure about.
I was one of those people until last year sometime Mum put baby ones in a salad. This is when I realised that they can be really delicious.
Last winter, after pulling out my tomatoes, I decided to plant out some broad beans to see if they would survive winter in my back yard. They grew quite well and even survived moving house.
In the chaos of unpacking, endless jobs to be done and a non user-friendly kitchen, our meals turned quite basic and rushed, but for quite a while seemed to include lots of baby broad beans from the garden.
This fried rice was something I made up for a quick, filling dinner. It pretty much had the following, but I’m sure you could use what ever you like.
Day-old cooked rice
Shredded baby spinach
Massel chicken stock powder
Baby broad beans
Chop all the veggies and dice the tofu
In a wok fry the tofu until it starts to turn golden, then add the stock powder, combine well then set the tofu aside.
In the wok, lightly fry the finely chopped garlic, ginger and chilli
Add the rice, tossing occasionally while it fries.
When the rice is almost done, add the veggies, soy sauce and sesame oil.
Add the tofu to the rice and combine well, but gently.
I served this with some young chive buds as I think they are super cute and add a little kick of flavour.
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