Stir Fry Wing Beans in Garlic and Tomato
I cooked this dish in belacan the other time and it was delicious. So this time around, I did a Chinese spin on it. Decided to cooked it with garlic and tomatoes and some signature Chinese sauces and ingredients and surprisingly the taste was excellent. It just made us want to eat more.
Kacang Botol as the locals call it, its origins are kind of mysterious to me. It seems the exotic wing bean originates from New Guinea. Well at least that is what Wikipedia tells me. The fragrance of the garlic and the sweetness of the tomatoes adds to the taste of this simple dish.
A little light soya sauce, oyster sauce and dried Chinese Scallops and the umami in the dish turns up a few notches to a fever-pitched confluence of familiar flavours. Very nice and easy to cook.
1 packet of Wing Beans
4 cloves Garlic
1 large Tomato
5 pieces Dried Chinese Scallops
1 tsp Sesame Seed Oil
1 tsp Light Soya Sauce
1 tbsp Oyster Sauce
4-5 tbsp Olive Oil
1. Peel and rough chop the garlic pieces. Then cut the tomato into slices. Wash the wing beans then cut them into bite size pieces.
2. Heat the oil in the wok and add the garlic to stir fry. Make sure the garlic pieces are not burnt. Moderate the heat to medium. Then add the scallops (unsoaked) to fry. Then add the tomatoes. Fry till tomatoes are softened. Then add the wing beans. Continue frying. Add a little water.
3. Add soya sauce, sesame seed oil and a little oyster sauce in a bowl. Then pour mixture into the wok. If it is too dry, add more water. Then cover the lid and allow the vegetable to cook through for about 4-5 minutes.
4. The sauce should have thickened and the wing beans softened slightly. Do a test taste and it should still be crunchy in texture. Serve with steam rice.
Stir Fry Wing Bean in Garlic and Tomato