Asianish Kale, Carrot and Broad Bean Feast

I made a large vegetable dish last night which turned out particularly well, and I’ve had a request for the recipe from one of the people who ate it. I didn’t measure anything, I’m afraid, so all the quantities are going to be pretty vague. I was feeding five, but probably made enough for seven or eight (we had it for lunch today, as well).

I really should have taken a photo, but I was too busy eating.

Ingredients

  • Most of a bulb of garlic, chopped quite finely
  • About an inch and a half of ginger, chopped at least as finely
  • A healthy shake of turmeric
  • 6-8 medium-large carrots, quartered and sliced
  • Big bag of kale, in small strips
  • Large bowl of fresh broad beans, removed from their pods
  • Two red peppers, sliced
  • A courgette, quartered and sliced
  • A little Chinese vinegar
  • Tablespoon of miso
  • Teaspoon of mustard (Dijon)
  • Enough sunflower oil
  • Rice, cooked in the normal way

Method

  1. Prepare all the vegetables.
  2. Heat oil to a medium-high temperature.
  3. Add garlic to a large frying pan or sauce pan, stir until just starting to turn brown (a minute or two).
  4. Add carrots and ginger along with some turmeric, and stir enough to keep it all from sticking.
  5. Steam, parboil or microwave broad beans (I microwaved for around three minutes with a little water, and discarded the water – I think this removed most of the bitterness from their skins).
  6. Add broad beans, courgette and red pepper to pan. Turn down to medium heat. Add a couple of splashes of vinegar.
  7. Mix the miso and mustard with a little warm water and a little vinegar to dissolve.
  8. Add kale to the pot, and stir thoroughly. Like other brassicas, kale only needs a few minutes to cook, and starts losing its flavour and gaining a sulfurous aroma after that.
  9. Turn off the heat and toss the miso mixture over the vegetables.
  10. Serve with rice.
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