At the table
Take a small serving from the shared plate with a spoon or chopsticks. Tender skins can be eaten; set aside any tough skins.
Avoid broad beans if you have G6PD deficiency. Some versions contain shrimp or egg.
Ask which oil, seasonings and additions are used. A green appearance does not establish that the dish is vegetarian or vegan.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions add onion, shrimp, chicken seasoning and shrimp coated with egg white and starch. These are variations, not ingredients in every plate.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory scallion aroma and gently sweet beans.
- Chili heat
- Texture
- Tender, floury interiors with slightly wrinkled skins.
- How it’s made
- Stir-fry the beans and scallion whites in oil, add a little water to simmer until tender, season with salt and sugar, and finish with scallion greens.
Some versions add onion, shrimp, chicken seasoning and shrimp coated with egg white and starch. These are variations, not ingredients in every plate.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Documented Shanghai spring dish; not exclusive origin.
Ask if they have it first
请问你们有葱油蚕豆吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A taste of Shanghai spring
This account describes a tradition or story, rather than an established historical fact.
Fresh broad beans are a spring favorite on Shanghai tables. Scallion oil brings out their aroma while keeping the beans at the center of this home-style dish.