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Worldwide Locations

Broad Beans with Ham

Broad beans (Photo by kanonn/flickr)

Broad beans (Photo by kanonn/flickr)

Serves 4.


250 g/8 oz fresh broad beans, pods removed
90 g/3 oz sliced leg ham
1 tablespoon oil
1 teaspoon finely chopped garlic
125 ml/4 fl oz/1/2 cup hot water
1 teaspoon sugar
1/4 teaspoon salt
125 ml/4 fl oz/1/2 cup light chicken stock
1 teaspoon cornflour (cornstarch)
1/2 teaspoon oriental sesame oil


Slit the skins of the broad beans with a small sharp knife and remove
them. Cut the ham slices into small squares, about half the size of the
beans. In a wok or heavy frying pan heat the oil and on low heat fry
the garlic for a few seconds, stirring and not letting it brown.

Toss in the beans and stir-fry for 2 minutes. Add water, sugar and
salt, bring to the boil, cover and simmer for 3 or 4 minutes over
medium heat. The water should be almost all evaporated and the beans a
bright green. Add ham and chicken stock and when it comes to the boil
stir in the cornflour mixed with a tablespoon of cold water.

Stir until it boils and thickens, then turn off heat and stir in the sesame oil. Serve immediately.


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