Hi welcome to asiangarden2table.
I grow winged bean every year and have been eating its young bean pods.
Usually I start winged bean in summer time.
Due to long day light and high temperature, winged bean grow very vivid vines
but no fru tingat the first two months.
One day, I decided to give winged bean young leaves a try since they grow so well.
I was amazed its delicious flavor and nice fragrance,
which I hadn’t seen any other vegetables have.
I even regretted that I had it all the time but did not try it early.
Winged bean is very nutritious.
Its young bean pods and leaves contains rich vitamins and minerals
which way higher than any other vegetables.
Now it is early autumn.
In my area, the weather is still very hot and humid.
I have two winged bean varieties in my garden:
brown seeded variety is day neutral and already fruiting.
Yellow seeded variety is a little late and just start flowering.
But it grows very heavy leaves and now is great for leafy green.
Winged bean’s leaves contains a lot of fiber.
So we should only pick light green young leaves and very top shoots.
Give the leaves very good rinse.
Let us pick some flowers.
Winged bean is bearing a lot of flowers
and some of them will not fruit due to limited nutrients so we can pick some to eat.
Raw flower is crispy with nice fragrance.
Drain extra water in colander.
Keep stove at high heat the whole time.
Add about 2 tbsp cooking oil in the wok.
Add in the flowers to sautee a little
Quickly put all the leaves in.
I am using electric cook top.
Heating area is at the bottom of the wok and is very hot.
After we add in our vegetables, right away turn the vegetables over and stir.
Push the raw one to the bottom and so it will contact with the heat.
Turn over the cooked one so it will not get burned or over cooked.
Keep stirring and turning over.
In order to keep winged bean leaves’ original flavor and fragrance.
Today we will only stir-fry with oil and salt, no spices, herbs or sauce.
Add about half tsp salt to the taste.
When most of the leaves get soft, add in a half cup of water.
Winged bean’s leaves are thin and not very juicy.
You might have seen when I was stir-frying.
The bottom of the wok was dry.
Stir-frying at high heat at the beginning will enhance vegetables’ flavor and umami.
Adding water later will make it juicy and soft.
Let it boil for about half minute and have a little bit soup left.
Dish out.
This simple stir-frying dish is light but rich with vegetable’s flavor and fragrance,
cooling with a bit sweetness, a little chewy but not tough.
It has to be one of my favorite because no others taste like that.
OK this is all for today.
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