Stir-fried fava beans with Chinese bacon

Last Updated on September 18, 2020 by Simon Fan

If you’ve tasted fresh fava beans when they‘re in season during spring and early summer, you’ll understand why they’re considered the king of all beans—their rich and nutty flavor, as well as buttery texture, set them apart from many other beans.

Although time-consuming, shelling and peeling fresh fava beans is well worth the effort. Peeled frozen beans available at grocery stores, though convenient, just can’t compare in terms of flavor and texture.

Fresh fava beans are great on their own when simply blanched or sautéed. They’re even better when paired with something equally rich and assertive. For example, any type of ham or bacon would work brilliantly. You can follow Italian recipes by sautéing them with pancetta or guanciale, with a splash of white wine. Or you can take the Spanish approach, by cooking them with Serrano ham, some fried eggs, and a dash of dry sherry.

An equally great option is to pair them with Chinese bacon and Shaoxing wine, as shown in the recipe below.

Chinese bacon, called la rou (腊肉) in Mandarin or lap yuk in Cantonese, comes in many varieties. In the US, unsmoked la rou made with pork belly is the most commonly available type at Chinese grocery stores. To make Chinese bacon, pork belly is first marinated for days in a mixture of soy sauce, sugar, baijiu (白酒, a Chinese liquor typically distilled from sorghum), and spices such as cassia, star anise, and Sichuan pepper. The pork is then air-dried for weeks to complete its transformation into an irresistible culinary wonder.

Once steamed, Chinese bacon can be sliced and served on its own or used in stir-fry dishes. Keep its rind for cooking and serving—it’s richly flavored and pleasantly chewy, adding textural complexity to each piece of sliced bacon.

Stir-fried fava beans with Chinese bacon

Serves 2

Ingredients

4 oz (115 g) Chinese bacon (la rou)
1¼ lb (560 g) fresh fava beans in the pod (about 6 oz/170 g peeled beans)
1 tablespoon vegetable oil
1 scallion, cut into ¼-inch (6 mm) pieces
1 Thai chili, seeds removed and thinly sliced (optional)
1 teaspoon Shaoxing wine
Salt and freshly ground white pepper

Directions

1. Place the bacon in a heatproof bowl, and steam over high heat for 15 minutes. Let it cool, then cut it crosswise into ⅛-inch-thick (3 mm) slices. Reserve the meat juice collected in the bowl.
2. Remove the fava beans from the pods. Blanched the shelled beans in boiling water for 1 minute. Drain, then cool them in a bowl of ice or cold water. Peel the beans (their skins should be soft enough to be removed easily by now), and pat them dry with paper towels.
3. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the scallion and chili, and stir-fry until fragrant, about 15 seconds. Add the beans and stir-fry for 30 seconds. Next, add the bacon, wine, and reserved meat juice. Stir and cook until the beans are just cooked through, about 30 seconds. Season to taste with salt and pepper, and serve right away.