Stir Fried Four Angled Beans

The four-angled bean is a creeper plant that grows easily in the backyard. This bean is known as kacang botol (Malay) or sei lim tau (Cantonese). I started growing this plant recently and it excites me each time I discover whitish purple flowers blooming.

I feel invigorated hunting for the beans which are cleverly camouflaged amongst the thick foliage. It's like treasure hunting. Plucking the fresh beans for cooking within the hour gives me a sense of satisfaction!

Four-angled beans can be eaten raw as it is crunchy and crispy and the Malays normally serve them with sambal belacan as ulam. I prefer to fry them though. Sometimes I would use it in a dish called sei tai tin wong where four types of different beans are stir-fried together.


Stir Fried Four Angled Beans



100 gm four-angled bean, cut into 1cm length slant
100 gm ladies' fingers, sliced at angle
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp shredded ginger
1 tsp Cosway Delichef Crispy dried shrimp readymix
1 tbsp oil
1/2 tsp salt
water

1. Heat oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Add the beans and ladies' fingers and salt and stir fry for two minutes.
5. Stir in the readymix and mix well.
6. Sprinkle some water if it is too dry.
7. Serve hot with rice.