If I had to pick a least favourite vegetable, the cluster bean would win hands down. They have a characteristic taste that gets accentuated with the traditional Indian cooking methods I'm familiar with.
But at this time of the year, when the markets are flooded with crisp tender members of the species, it's hard to resist taking home some of the fresh clusters.
So here I was, with a bunch of topped and tailed cluster beans, wondering how I could get the freshness while masking the taste!
Chinese ingredients came to the rescue!
2 cups of lightly steamed cluster beans
15 almonds, chopped vertically (well some of them had a mind of their own and formed their own shapes)
2 cm of ginger, peeled and julienned
3/4 tsp soy sauce
1/2 tsp honey
Pinch of salt
1 1/2 tsp oil
1/4 tsp chilli flakes
Pour the oil into a wok on high heat and quickly stir fry the ginger and chilli flakes for 15 seconds.
In go the beans for a quick stir through.
Reduce the heat and add the remaining ingredients. Stir until combined and saute for a couple of minutes.
The sweet-hot coating on the beans tasted lovely, and the almonds gave the dish a nice crunch.