Stir-fry Winged Beans
Stir-fry Winged Beans Recipe
In this recipe, the cooked winged beans will have a nice tender and crunchy bite. If you prefer to eat soft winged beans, increase the steaming time accordingly.
- 100g winged beans (四角豆)
- 1/2 tbsp cooking oil
- 3 cloves garlic minced
- 2 thinly sliced ginger finely chopped
- 1/2 tsp oyster sauce
- light dash of salt & pepper blend (or a pinch of salt + 2 dashes of white pepper) to taste; see note below
- 1-2 tbsp water
- 1/2 tbsp Chinese wine optional
- 1 tsp pure sesame oil optional
- Prepare winged beans. Trim and snip both ends of each winged bean. Cut each winged bean to 5-7 sections diagonally, depending on the length of each winged bean.
- Fry aromatics. Heat oil in a wok pan. Fry garlic and ginger briskly until fragrant.
- Cook winged beans. Add cut winged beans, oyster sauce, salt & pepper. Stir fry quickly until the winged beans are just softened. Add water and cover with lid. Let the contents steam for about a minute, or until the winged beans are tender but still crunchy.
- Optional finishing touches. Add Chinese wine and turn off the stove when you smell the alcohol evaporating (few seconds). Drizzle sesame oil over the contents and the dish is done!
- I used a salt & pepper blend to improve the taste of my stir-fries. You can also omit the salt & pepper and season to taste with a bit more oyster sauce, to taste. You can also use soy sauce, seasoning powder etc.
- My mum like to cut her winged beans to 2-3 large sections, while my aunt cut hers to smaller sections like in this recipe. It’s up to your preference how big or small you like to cut the winged beans.
- For a spicy kick, add a small dollop of sambal belachan and a cut red chilli to the stir-fry.