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4 to 6
Easy
By Naomi Duguid
Published 2012
In Burma the cook starts not with dried beans but with fresh butter beans or limas. Those are hard to come by in North America, so I usually substitute frozen limas or edamame (soybeans), both available in well-stocked supermarkets and Asian groceries.
Here, the bright green, beautiful beans are cooked in hot oil flavored with a little garlic and slices of galangal. If you cannot find galangal, substitute ginger; the flavor will be different but still pleasing, and with a warm tingl
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