Winged Bean & Prawn Stir Fry with Chilli Jam

A lesser known vegetable, winged beans came from a tropical climbing plant that grows well in places where the climate is hot and humid.  The bean itself is beautifully formed with four prominent edges which make them look like wings.  When you see them in the market, don't pass them by.  I stir fry winged beans lightly in the wok to retain their crunchy texture and their delicate, asparagus-like flavour complements the succulent Australian prawns in this recipe.  The addition of a spoonful of my homemade chilli jam lifts the dish to another level.  Serve with steamed rice.  

Serves 2

INGREDIENTS

• 200g / 7oz winged beans
• 12 medium size prawns
• 2 teaspoons Chinese Shaoxin wine
• 1 tablespoon grated fresh ginger 
• ⅛ teaspoon white pepper
• 3-4 garlic cloves, finely chopped
• 2 tablespoon cooking oil
• 1 tablespoon oyster sauce
• ¼ cup water
• 1 teaspoon cornflour mixed with 1 tablespoon water in a small dish
• 1 tablespoon chilli jam*

METHOD

1. Slice off the tips of winged beans, then cut each bean into 2cm / ¾" sections.
2. Remove heads and shells from prawns, leaving the tails intact.  Make a slit on the back of each prawn to expose and remove the vein.  Marinate the prawns in a bowl with Shaoxin wine, ginger and white pepper for 10 minutes.
3. Heat 1 tablespoon oil in a wok over high heat until hot.  Add the prawns and sauté for 1-2 minutes until they have cooked through (curled up and become opaque).  Remove and set aside.
4. Wipe the wok clean with a damp paper towel. (Use the spatula to move the paper towel around as the wok would still be hot.)  
5. Heat 1 tablespoon oil in the wok over medium high heat until hot.  Add the garlic and the  beans.  Toss them around in the wok for 1 minute.  Add water and cover with a lid to cook for another minute.
6. Add the oyster sauce and the cooked prawns.  Toss to combine.
7. Tilt the wok to allow the liquid to pool on one side.  Give the cornflour mixture a quick stir and then add it to the liquid.  Continue to cook and stir for 30 seconds or so until the liquid has thickened and clings on to the food.  
8. Stir in a spoonful of the chilli jam.  Give it a final toss.  Serve hot with rice.  

     *For homemade chilli jam, see recipe here.