1WokMeals · quick&easy · Vegetables · What's Cooking in My Kitchen?

Broad beans – a seasonal recipe

What was cooking in the GF-Chopstix kitchen?  This quick and easy, 1-wok-meal! Made using seasonal vegetables, and chicken. If you’re vegetarian, no problem. Just cook it without the meat.

gluten-free Asian Style Broad Beans

gfbeans(naturally gluten free, egg free, sugar free, corn free, nut free, sesame free, allergy friendly)


  • 200g of peeled broad beans
  • 1 medium/large sized carrot, roughly chopped
  • 200g of deboned, skinless chicken breast, diced (omit if vegetarian)
  • 1 fresh garlic clove, chopped
  • 1 fresh knob of ginger, chopped
  • Salt to season
  • 1 Tablespoon of sunflower oil for frying
  • Prickly ash (omit if you wish)
  • 1 teaspoon of mushroom powder or vegetable stock powder
  • 1 teaspoon of Soy Sauce (always gluten free)
  • 1 teaspoon of dark vinegar
  • A couple of drops of Prickly Ash Oil (or other flavoured oil of your preference)



  1. In a pot of filtered water, boil the peeled broad beans for about 5 minutes, until tender (not mushy)
  2. Discard the water, drain the beans and set aside
  3. In a wok, heat the oil, on high, and add the prickly ash
  4. Fry for about 30 seconds, until they start jumping around in the wok
  5. Next, add the chicken and fry until no longer pink (omit this step if making this dish vegetarian)
  6. Season with salt
  7. Add the ginger and garlic and continue to fry for a few seconds
  8. Place the carrots into the wok, and add a teaspoon of either mushroom powder or vegetable stock powder, with about a quarter cup of boiled water
  9. Stir, whilst frying on low heat
  10. Cover with a lid, and simmer on low heat for about 3-6 minutes, until the carrots are tender
  11. Now add the broad beans, and stir them in gently, whilst still frying on low heat
  12. Add the vinegar and soy sauce at the same time, and stir in thoroughly
  13. Fry on low heat for a further 3-5 minutes, until cooked through
  14. Turn off the heat and add a few drops of prickly ash oil (or other flavoured oil)
  15. Remove from heat and serve

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