As mentioned last week, Winged Beans were my new discovery at the Farmer's Market. Bought them, tried them, loved them!
This week I saw Winged Beans at two different vendors at the 'regular' Farmer's Market in addition to the Asian Farmer's Market. Looks like Winged Beans will be mainstream in the next couple of years!
I splurged on a whole pound, brought them home and decided to cook them in a nice Asian-inspired sauce.
Hopefully you will be able to find these yummy gems and will be courageous enough to give them a try.
GINGER-GARLIC-SESAME-SOY WINGED BEANS
- 1 pound (450 grams) winged beans (the younger more tender beans are best)
- 2 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- 3 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- Wash and drain winged beans.
- Cut top brown stem from beans.
- Blanch beans in boiling water for 2 minutes or until desired tenderness is achieved.
- Drain and rinse with cold water.
- Combine garlic, ginger and sesame oil and heat in large skillet until fragrant.
- Add soy sauce and winged beans, stir until well coated and heated through.