Winged Beans are seasonal and we just don't seems to get enough of them. So we would always buy whenever we chanced upon them in the market.
Winged beans with sambal belacan is our favourite and most times that's how I would cook them.
Wanted to try something different this time and so winged beans with fermented bean curd was conceived.
It was a bigger hit than the sambal version and much easier to prepare.
I used a store-bought spicy fermented bean curd in a small square bottle but I think you can easily add some chopped or crushed chillies to spiced up the normal fermented bean curd.
Winged beans with fermented bean curd
1 big bowl thinly sliced young winged beans
3-4 cloves garlic, chopped
2 pieces fermented bean curd + 1 tablespoon bean curd's sauce
1 red chili, chopped or use bird's eye chili if want more heat
1/2 teaspoon sugar
1 tablespoon oil
Heat wok, add oil and when oil is hot add garlic.
Fry till fragrant but not brown, add fermented bean curds, stir and break them up, cook till oil surfaces.
Add chillies and winged beans. Stir fry, add a little water if too dry then add the sugar, to taste.
The whole frying process shouldn't take more than 5 minutes.
Do not overcook, the color may change but the crunchiness should remain.