As it says, very simple.
Fry some onions til transparent in olive oil, add some soya sauce. Better quality soya sauces are preferable, such as Shoyo or Tamari.
Add your young broad beans – they are best at the start of the broad bean season.
Optionally add some other greens – I had a small red cabbage hanging around, picked from the garden a couple of days ago.
And perhaps a bit of garlic, or herbs – I chopped insome fresh coriander today. Broad beans and coriander are available in the garden at the same time of year, so that combination makes sense.
Cook the whole lot on a low heat, stirring continually until it has all softened a bit – not to a mush, stir fries are better if the vegetables are still a little crunchy.
