We have the winged bean here, with lots of names like; asparagus pea, Goa pea, and Thai green bean. Interesting-looking bean, don’t you think? I’ve walked past it several times thinking it was Goya San’s cousin, then hurried by, trying not to make eye-contact.
I’m so glad I finally picked it up to try. It’s got a really pleasant crunch and a nice flavor. It cooks faster than a regular green bean too.
- 2 tsp ghee or coconut oil
- Several lemongrass pieces- bruised
- 1 package urizun mame bite sized pieces
- 2 small green bell peppers sliced
- 1 cup or so of bean sprouts
- ½ of a zucchini bite sized pieces
- 2 myoga diced
- ¼ cup basil roughly torn
- ½ cup coconut milk
- 1 ½ tbsp soy sauce
- 1 tbsp shikuwasa or lime juice
- Cooked rice noodles
Heat the ghee then add the lemongrass and let this cook for a minute or two. Then add the urizun, bean sprouts, bells, and zucchini. Sauté these for five minutes, then add: coconut milk, soy sauce and shikuwasa juice. Once the veggies are tender, add the myoga, basil and cooked rice noodles. Mix this well and serve topped with broken cashew pieces.
You could add some egg to this if you’d like.
Vata- add some fresh or dry chili and a bit of sesame seed oil before serving
Pitta- use almonds and add cilantro
Kapha-use almonds and add some fresh or dry chili