Jade Coral
Plump cherries are paired with tender green split fava beans, drizzled with fragrant osmanthus sugar syrup. The vivid red and green hues create a striking contrast, and the dish has a perfectly balanced sweet and sour flavor that is wonderfully palatable.
Ingredients
cherries (washed, stems and pits removed)
250 g
green broad bean kernels
200 g
white sugar
50 g
rock sugar
100 g
osmanthus syrup
a pinch
Instructions
1
Pit and sugar-marinate
Wash the cherries, pat them dry with a clean cloth, remove stems and pits, then add white sugar and marinate for about 2 hours
2
Cook the green broad bean kernels
Place a wok over high heat, add water and bring to a rolling boil, add the green broad bean kernels, cook until done, then drain
3
Simmer osmanthus sugar syrup
Place a wok over high heat, add 250g of water and bring to a boil, then move to low heat, add rock sugar and bring to a boil, skim off any foam, simmer until the syrup thickens, strain through a sieve, then add a small amount of osmanthus syrup
4
Pour the syrup
Remove the osmanthus sugar syrup from the heat and pour it over the marinated cherries and cooked green broad bean kernels, then serve
