Fava Shoots Three Ways

 Recipes created by: Ellen Sullivan

 

Fava Shoots with Shaoxing Wine and Soy Sauce (2 servings)

Fava Shoots with Shaoxing Wine and Soy Sauce

 

Ingredients:

4 cups Fava Shoots, lightly packed

6 garlic cloves, whole

1 1/2 tbsp canola oil

1 tbsp Shaoxing wine

2 tsp soy sauce

Salt, a pinch

 

Method:

  1. This dish will come together quickly so let’s prep our ingredients ahead of time. Peel garlic and have your shaoxing wine, soy sauce, canola oil, and salt ready to go.
  2. Tell yourself “I can do this!”
  3. Heat a heavy bottom pan over medium-high heat. When the pan is hot add your canola oil.
  4. Throw (or gently drop) your whole garlic cloves into the pan. Shake them around or grab your favourite spatula to stir them around every once in a while. We are looking for slightly browned and blistered garlic. If your stove runs hot (like mine) turn down the heat. We don’t want burnt garlic.
  5. When your garlic is beautifully browned and fragrant it’s time to toss in the fava shoots, shoaxing wine, soy sauce, and a pinch of salt. Give it a stir or toss with a pair of tongs. The fava will cook down quickly. Once the greens are wilted and most of the liquid has cooked off your dish is done!
  6. Taste for seasoning. Does it need a bit more salt? Is it perfect? Probably :)
  7. Plate your side dish and serve!
  8. Let the compliments from your fellow diners flow over you and do a little happy dance. You did it!

Substitutions:

If you don’t have Shaoxing Wine you can use…

  • Dry sherry
    •
  • Mirin
    •
  • Any kind of broth/stock



    • Fava Shoots with Oyster Sauce, Black Vinegar, and Szechuan Peppercorn (2 servings)


    Ingredients:

    4 cups Fava Shoots, lightly packed

    3 garlic cloves, thinly sliced

    1 1/2 tbsp canola oil

    1 tbsp oyster sauce

    2 tsp black vinegar

    1/2 tsp Szechuan peppercorn, ground (optional)

    Salt, a pinch


    Method:

    1. This dish will come together quickly so let’s prep our ingredients ahead of time. Peel and thinly slice your garlic. Get your oyster sauce, black vinegar, canola oil, szechuan peppercorns, and salt ready to go.
    2. Heat a heavy bottom pan over medium-medium low heat. When the pan is hot add your canola oil. 
    3. Prepare your nose for amazing smells.
    4. Add your thinly sliced garlic. Move it around the pan so it doesn’t stick. The garlic is quite thin and we don’t want to burn it. 
    5. When your garlic is ever so lightly browned and soft (and filling your home with delicious smells), add your fava shoots, oyster sauce and black vinegar. Give it a stir or toss with a pair of tongs. If you are adding szechuan peppercorn, throw that in too and a pinch of salt. Toss everything together until the fava cooks down into a beautiful green masterpiece.
    6. Taste for seasoning. Does it need more salt? You’re the boss!
    7. Plate your side dish and serve.
    8. Do a happy dance.

    Substitutions:

    If you don’t have black vinegar you can use..

    • Rice vinegar
    • Rice wine vinegar 
    • Balsamic vinegar
    • Worcestershire sauce


    Fava Shoots with Coconut Milk, Fish Sauce, and Thai Chilies (2 servings)

    Fava Shoots with Coconut Milk, Fish Sauce, and Thai Chilies

    Ingredients:

    4 cups Fava Shoots, lightly packed

    2 tbsp canola oil

    3 garlic cloves, thinly sliced

    1” knob of ginger, sliced into small matchsticks

    1 shallot, thinly sliced

    2 tbsp coconut milk

    1 tsp fish sauce

    1 thai chili, sliced 

    Salt, a pinch


    Note: If your coconut milk has separated, lucky you! Instead of 2 tbsp of canola use 1 tbsp of canola oil and 1 tbsp of the coconut cream to sauté your aromatics. You will use the coconut water at the end instead of the 2 tbsp of the coconut milk. Fun!


    Method: 

    1. This dish will come together quickly so let’s prep our ingredients ahead of time. Peel and slice your garlic. Peel and slice your ginger into matchsticks. While you’re at it, slice your shallot and Thai chili. Get your coconut milk, fish sauce, canola oil, and salt ready to go. 
    2. Heat a heavy bottom pan over medium-low heat. When the pan is hot add your canola oil (or canola and coconut cream).
    3. Prepare yourself for deliciousness.
    4. Add your garlic, ginger, shallot, and a pinch of salt to your pan and let those cook down until soft, moving them around often.
    5. Once your aromatics are soft and fragrant, turn up the heat a bit and add your fava shoots, coconut milk (or coconut water), fish sauce, and Thai chili. Give it a stir or toss with tongs until the fava wilts and your house is filled with the most pleasant aroma.
    6. Taste for seasoning. Does it need salt? Maybe. The fish sauce is salty so also maybe not?
    7. Plate your side dish and serve.
    8. Relish in your accomplishment!

    Note: You could make this into a coconut curry by sautéing some curry paste with your aromatics and adding the whole can of coconut milk. You could even add some protein like shrimp, chicken, or tofu. Serve with rice or noodles. Yum!


    Substitutions:

    If you don’t have fish sauce you can use…

    • Worcestershire sauce
    • Soy sauce 
    • Soy sauce + rice vinegar
    • Soy sauce + lime juice

    Notes:

    1. You can double, triple, quadruple these recipes.
    2. If you don’t have canola oil you can use any neutral oil like vegetable oil, safflower oil, or grapeseed oil. The options are endless!
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