Fava Bean Stir Fry

2 Tbsp walnut oil
1 Tbsp olive oil

1/2 Tbsp ginger root, grated
1 1/2 tsp dried red chili flakes

1 1/2 Tbsps tamari soy sauce
1/4 cup garlic scallions, chopped
1/3 cup red onion, finely chopped
2 cups fresh shelled fava beans
3 carrots, sliced thin

1 head broccoli, chopped, stems and florets separate
chard from 1 bunch fresh beets

1 3/4 cups College Inn Culinary Broth Thai Coconut Curry
juice from 2 limes

2 thumb-widths of spaghetti noodles, broken in 1/2

1. Put noodles to cook in medium-size pot in boiling water.

2. In wok over medium-high heat, brown chili flakes & ginger in oil & walnut oils for 1-2 minutes. (I just used walnut because I had it; just olive would be fine.)

3. Add soy sauce, scallions, onion, fava beans, carrots & broccoli stems (keep florets aside) and cover to steam. Stir periodically but allow veggies to saute. 5-10 min.

4. Add ~1/2 cup liquid (lime juice and some broth) and broccoli florets & chard. Cover to steam again.

5. When noodles are done to desired texture, drain and add to wok with remaining broth. Bring to boil, remove from heat and serve.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LARAFRITZ.