Yen Can Cook ~ Stir Fried Winged Beans with Dried Shrimps

Today’s recipe is a really simple one which allows you to have your daily dose of healthy greens stir fry in a flash.

First time appears in my blog, winged beans or four-angled beans (also known as asparagus beans, Goa beans and princess peas) are vine growing plant with climbing stems and leaves. They have an unique long rectangular shape with four wings with frilly edges running lengthwise, hence the name – winged beans.

The entire winged bean plant is edible. The leaves, flowers, roots, and bean pods can be eaten raw or cooked. The pod has a crunchy texture and its flavor described as reminiscent of snap peas and asparagus. Winged beans are low in calories, high in protein and packed with vitamins and minerals.

The Malay usually serve it raw as Ulam. Another common style to prepare it is cooked with Sambal Belacan or a less hassle way like today’s dish of stir fried with dried shrimps.

Ingredients (Serve: 3-4)

400g – 450g winged beans

10g dried shrimps

4 cloves garlic, chopped or sliced

1/2 tablespoon Chinese cooking wine

1/2 teaspoon salt or to taste

Cooking oil

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Step 1: Wash and drain the winged beans. Slice the winged beans crosswise.

Step 2: Soak the dried shrimps with room temperature water until soft, this also will help to remove the excess saltiness.

Step 3: Bring a large pot of water to a boil and add the beans (Step 1) to blanch for 1 minute. Remove the beans from the water, and immediately put them into a bowl of cold water to stop the cooking process. Drained and set aside.

Step 4: Heat up cooking oil in wok, add in dried shrimps and fry till aromatic. Then add the garlic, saute till fragrant. 

Step 5: Add in blanched beans (Step 3) , stir fry to combine then add in the Chinese cooking wine and water. Stir and let it cook for 30 seconds.

Step 6: Season with salt and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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