Sea beans are the succulent seaside dwellers your cooking has been missing. These veggies are naturally salty thanks to the environment they grow in, and taste sort of like pickles, or asparagus, or asparagus if you pickled it. They have a similar nutritional value to spinach but aren’t as prone to wilting the moment they hit a hot pan. This makes them the perfect new briny addition to your stir-fries and salads.
Right now at Imperfect, our sea beans are coming from Heron Farms, the world’s first indoor saltwater vertical farm. They’re tackling two massive problems – rising seawater levels and excess carbon dioxide – and turning them into sustainable agriculture.
Makes 3-4 servings
- 2-3 tbsp Imperfect Foods Avocado Oil
- ½ to ¾ pounds fresh sea beans
- ½ lb. cremini mushrooms
- 1 small yellow onion, sliced
- 1 1-inch piece fresh ginger, peeled and diced
- 1 large garlic clove, thinly sliced
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp sugar
- 2 tsp toasted sesame oil
- Salt and pepper to taste
- In a small bowl, mix together soy sauce and sugar. Set aside.
- Heat a large skillet or a wok over medium-high heat. Add 1 tbsp of oil. Add sea beans and cook until tender, about 3-5 minutes. Remove sea beans from the pan and set them aside.
- Add another tablespoon of oil to the skillet. Increase the heat to high heat and add onions, garlic, and ginger. Saute for 1-2 minutes, until fragrant.
- Add mushrooms and saute for 2-3 minutes, or until tender.
- Lower the heat to medium heat. Pour the soy sauce mixture into the pan and mix to evenly coat the mushrooms. Lower the heat to medium-low. Add in sea beans and toss to combine. Add sesame oil and salt and pepper to taste.
- Serve immediately with rice.
Recipe notes and variations
- To keep your sea beans fresh, wrap them in a damp tea towel or paper towel and store them in the refrigerator in their container or a wax wrap.
- Sea beans are naturally salty so you may want to test out the amount of salt you add to your dishes when cooking with them.