Winged Bean Garlic Stir Fry 蒜蓉炒翼豆
True to the vegetable lady's advice a very simply prepared Winged Bean Stir Fry was delicious: kissed with fragrant garlic, these stir fried beans were tender yet still lightly crunch with a sweet light flavor reminiscent of green peas and snow peas.
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 winged beans 翼豆
- 6 garlic cloves
- 1/2 tsp salt or more to taste
- 2 1/2 tbsp oil
- 2 tsp Shaoxing rice wine
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- 1
Wash winged beans. Pluck off stem, then slice the beans into thirds.
- 2
Peel garlic. Reserve one garlic clove and mince the rest. Smash the reserved garlic clove with the side of your knife. (Or sometimes I use the end of my rolling pin, that works well.)
- 3
Mix cornstarch and water in small bowl.
- 4
Heat wok over high heat. When you can see the heat rising from wok add in the oil. Add in the smashed garlic clove and use spatula to move it around, pressing against the wok. This will help infuse the oil with garlic flavor. This will only take a few seconds. Add in salt and then the winged beans. Stir and flip for 30 secs then splash in rice wine. Stir another 30 secs then add in minced garlic. Stir for another 30 seconds, then turn heat to low, cover the wok, let cook covered for 30 secs. Check taste and adjust salt if necessary. Give the cornstarch and water a good stir, pour into the wok and stir briskly until the sauce thickens and clings to the bean, 5-10 secs. Remove immediately from wok to serving dish. That's it, it's that simple. Enjoy!