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Sweet and Sour Broad Beans


Cook the broad beans in boiling salted water until tender. Drain.

Place all the sweet and sour sauce ingredients in a saucepan and heat gently until the sugar has disolved.

Heat the oil in a large pan.

Add the garlic, ginger, spring onions and red pepper and sauté for 2 minutes.

Add the sweet and sour sauce to the pan and bring to the boil.

Make a paste with the cornflour and water and stir into the saucepan to thicken the sauce. 
Add the broad beans and serve.


Serves 4 as a starter or 2 as a main

(extract from The Vegetarian Society website)

« back to Broad Beans recipes


  • 1lb/450g broad beans shelled
  • 2 cloves garlic, crushed
  • 1tsp/5ml fresh grated ginger
  • 1 bunch spring onions
  • 1 red pepper
  • 1tbsp/15ml corn flour
  • 1tbsp/15ml water



  • 1tbsp/15ml soy sauce
  • 3tbsp/45ml pineapple juice
  • 2tbsp/30ml tomato purée
  • 2tbsp/30ml white wine vinegar
  • 2tbsp/30ml vegetable oil
  • 2tbsp/30ml brown sugar


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