Sautéed Young Broad Beans with Wild Chives
A simple, fragrant spring side dish featuring tender young broad beans quickly sautéed with aromatic wild chives. The beans are cooked until soft and fluffy, then tossed with fresh chives for a light, aromatic finish.
Story
This classic spring recipe celebrates the tender young broad beans of the season. Wild chives (also called Chinese chives or jiucai) add a mild, garlicky onion flavor that pairs beautifully with the creamy beans. The key is not to overcook the beans—they should be soft but still hold their shape, with a slightly fluffy texture.
Ingredients
young broad beans (fresh, in pods)
300g
wild chives (or Chinese chives)
3 stalks
vegetable oil
2 tablespoons
salt
1/2 teaspoon
Instructions
1
Cook the beans
Bring a pot of salted water to a gentle boil. Add the broad beans and cook for about 10 minutes until tender. Drain well and set aside.
2
Prep the chives
While the beans cook, trim the wild chives and chop them finely. You want small, uniform pieces that will distribute evenly through the dish.
3
Sauté everything together
Heat oil in a wok or skillet over medium-high heat. Add the cooked beans and stir-fry quickly—about 10 good tosses to coat them in oil and lightly brown. Add the chopped chives, stir another 5 times, then season with salt. Remove from heat immediately and serve warm.
