Winged Pea Asparagus Pea

Nutty, asparagus-flavoured pods - extremely popular in Asia and an expensive delicacy in Australia. This delicious, ornamental plant is so easy to grow and cook – try it sautéed, steamed, stir-fried, dipped in tempura batter and deep-fried, or pickled.

CAN BE USED IN:

STEAM – SAUTE – STIR FRY – SALAD – PICKLE

SOWING DIRECTIONS

When
Spring to Summer, Autumn in tropical areas.
Where
In seed trays or direct where they are to grow in full sun.
How Sow
Sow seed 10mm (½in) deep, firm down gently and keep moist.
Care
Transplant into final growing position, spacing plants 25cm apart, after soil temperature reaches 20°C.
Harvest
12 -14 weeks from sowing
Sow:
-Spring
Harvest:
12 -14 weeks from sowing
Soil type:
-compost

Availability: In stock

$4.90

Winged Peas in Coconut

Ingredients

  • 500g winged beans, sliced cross section 
  • 500g lean ground pork
  • 2 tsp fish paste (bagoong)
  • 3 slices ginger
  • 4 tsp minced garlic
  • 2 -3 Thai chillies (sliced thinly)
  • 1 tsp rice vinegar
  • 330 ml coconut cream
  • Salt and pepper to taste

Instructions

  1. In a frying pan or wok, sauté ginger in oil until golden brown. Add garlic, and sauté until fragrant but not burnt.
  2. Add in the ground pork, and sauté until the meat browns. Add in the fish paste and vinegar and stir. Add in the winged beans and chillies, stir. Add in the coconut cream. Cover and simmer until meat and beans are cooked, around 20 minutes.
  3. Adjust seasoning. Serve hot with plenty of rice.
  4. Adjust seasoning. Serve hot with plenty of rice.