Broadbean Relish

Name: Broadbean Relish
Yield: Serves 10–12 as a Side Dish
Cuisine: China
Ingredients: 45 ml (3 tbsp) peanut or vegetable oil; 200 g (7 oz) drained canned red-in-snow or Shanghai pickled vegetable, finely chopped by hand or in a processor; 7.5–10 ml (1½–2 tsp) sugar; 1.8 kilos (4 lb) fresh broadbeans in their shells or 600 g (1 lb 5 oz) frozen; about 300 ml (10 fl oz/1¼ cups) water or less

Preparation info

Serves
10–12
as a Side Dish

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Ningbo people in eastern China love to have this as a side dish, and they eat it either hot or cold. In the summer, when broadbeans are in season, fresh ones are a great treat, but to my pleasant surprise, frozen broadbeans, which retain much of the texture, are a more than satisfactory substitute.

Ingredients

1.8 kilos (4 lb) fresh broadbeans in their shells or 600 g (1

Asia
China
Side dish
Vegan
Gluten-free
Summer

Method

Shell the fresh broadbeans, which usually contain only 3–5 seeds each. Remove the husk enveloping each seed with your fingers. You will find that this is not difficult to do with fresh broadbeans. Shelled and husked, the seeds will yield only about 375–400 g (