I have much enjoyed a series of discussions on 20th century Chinese literature, held in the Museum of East Asian Art, Bath. Lu Xun’s story about Kong Yiji was the main subject this week. It concerns an elderly, impoverished scholar living in Luzhen, Shaoxing. He drank in the ‘public bar’ and always ordered two bowls of the local yellow wine, warmed, and a plate of aniseed beans. ‘Aniseed beans’ required further investigation and the Chinese text made it clear what he was ordering was a dish of broad beans flavoured with star anise. It is likely he was eating dried beans cooked in a spiced sauce.

Broad beans are a main crop of Sichuan and much used in the local dishes. Dried broad beans are an essential ingredient in chilli bean paste. In her book, Sichuan Cookery, Fushia Dunlop gives various recipes for broad beans served as snacks, just as Kong Yiji would have taken his. Broad beans blanched in boiling water for two minutes, then refreshed in cold water and smeared with just a little salt and sesame oil, in a hot and garlicky sauce or served along side prawns all sound tempting.

My beans look to be the best crop ever and this recipe, which does add star anise to the flavouring, is one I shall return to many times.

The chicken is optional but use only half the quantity of chopped chilli if you choose not to include it.

2 handfuls broad beans
2 skinless, free rage chicken breasts, cut into strips
2 tbsp groundnut oil
1 clove garlic, crushed
1 tsp freshly grated ginger
1 star anise
1 fresh red chilli, finely chopped
2 pak choi, leaf tops removed and stems separated
4 spring onions, sliced at an angle
4 tbsp soy sauce
2 tbsp balsamic vinegar
Handful finely chopped flat leaf parsley
1 tbsp chopped tarragon leaves
1 tbsp chopped chives

Cook the broad beans in boiling water for three minutes, then plunge them into cool water and remove their skins.

Heat the groundnut oil in a wok to a medium high heat. Add the chicken strips and cook them, moving them around for 3-4 minutes until the chicken turns white and is almost cooked through.

Stir in the garlic, ginger, star anise and chilli and finally add the broad beans, pak choi and cook for a further 3-4 minutes.

Stir in the soy sauce, balsamic vinegar and fresh herbs.

Serve immediately.