- Winged beans – wash clean and cut at an angle of abt. a centimeter thick.
- The all important Sambal (here is the recipe – https://theviandd.wordpress.com/2013/10/17/sambal-paste-spicy-chilies-paste/).
- Minced pork and roughly chopped soaked Dried Shrimp. Frankly, both of these are also optional,, the Sambal paste alone is good enough but The VianD simply wants to add some extra texture profile to the dish.
- None, all in the Sambal. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by bringing a pot of water to boil with some salt. Simply blanch the cut Winged Beans for a little while, less than a minute, quickly runs it thru tap water (to stop it from continue cooking – U don’t want soggy Beans. Drained and set aside. This step is really optional but it will help get rib of the strong greenish flavor which can be quite strong.
Step 2 : Saute the minced pork and dried shrimp with some chopped Garlic till aromatic. Add ur Sambal, mix well. Add the Beans, add a little water, few quick stirs, making sure everything is well coated, crank up the heat, a few more quick stirs and ur plate of “Stir-Fry Sambal Winged Beans (四角豆)” is ready to be served hot with plain rice.