Stir-Fried Beans with Pickled Mustard Greens
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INGREDIENTS 1-½ pounds fresh lima beans, shelled (1-½ cups), or one 10-ounce package of frozen
baby lima,beans, thoroughly defrosted, or use shelled and peeled fresh fava beans
1 cup pickled mustard greens, or substitute good quality fresh sauerkraut
3 tablespoons peanut oil, or flavorless vegetable oil
2 teaspoons sugar
½ teaspoon salt
½ cup chicken stock, fresh or cannedPREPARE AHEAD
Blanch the fresh lima or fava beans in 1 quart of boiling water by cooking them over high heat for 10 minutes – 15 minutes if they are large. Drain thoroughly. Frozen beans need only to be thoroughly defrosted.
Place the pickled mustard greens or sauerkraut in a sieve and wash well under cold running water. Pat dry with paper towels, then, with a cleaver or sharp knife, chop the greens or sauerkraut as fine as possible.
Have the above ingredients, the oil, sugar, salt and chicken stock within easy reach.
TO COOK
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of the oil, swirl it around in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the mustard greens or sauerkraut and stir-fry over moderate heat for 2 minutes. Add the sugar, mix well, then transfer the greens to a plate. Pour the remaining tablespoon of oil into the pan and drop in the beans. Stir-fry over low heat for 4 to 5 minutes before adding the chicken stock and salt. Bring to a boil, then lower the heat again and simmer the beans, covered, for about 5 minutes, or until they are tender.
Return the mustard greens or sauerkraut to the pan and stir together only long enough to heat them through. Transfer the entire contents of the pan to a heated platter and serve at once.
Serves 4 to 6