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Vietnam · Thừa Thiên Huế · Huế| Common Animals Fish Mushrooms Flora |
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Psophocarpus scandens |
July: Fruits begin to ripen, active fruiting continues.
Requires cooking for safety. Winged bean scandens is widespread in tropical Asia.. Used as vegetable and protein source in traditional cuisine..
Climbing bean with flat winged pods up to 15 cm long.. Flowers are white or pink; fruits mature in summer..
Handpicking young pods. Using scissors for careful pod cutting.
Best harvesting time is early morning or evening.. Select fresh pods 10-15 cm long..
Wash pods before cooking.. Remove tough veins if needed.. Used boiled.
Stewed winged bean scandens with vegetables (Stewing pods with vegetables and spices)
Rich flavor and aroma
Rich flavor and aroma
1. Wash and chop pods.
2. Sauté onions and garlic.
3. Add carrots and tomatoes, stew 5 minutes.
4. Add pods, stew 15 minutes until tender.
5. Serve hot.
2. Sauté onions and garlic.
3. Add carrots and tomatoes, stew 5 minutes.
4. Add pods, stew 15 minutes until tender.
5. Serve hot.
Fried winged bean scandens pods with garlic (Frying with garlic and spices)
Quick and flavorful side dish
Quick and flavorful side dish
1. Chop pods.
2. Sauté garlic in oil.
3. Add pods and fry 7-10 minutes.
4. Season with salt and pepper.
5. Serve hot.
2. Sauté garlic in oil.
3. Add pods and fry 7-10 minutes.
4. Season with salt and pepper.
5. Serve hot.
Winged bean scandens salad with lemon dressing (Blanching and mixing with vegetables)
Fresh and healthy salad
Fresh and healthy salad
1. Blanch pods for 2 minutes.
2. Cool and chop.
3. Mix with tomatoes, cucumbers, and herbs.
4. Dress with lemon juice and olive oil.
5. Serve chilled.
2. Cool and chop.
3. Mix with tomatoes, cucumbers, and herbs.
4. Dress with lemon juice and olive oil.
5. Serve chilled.
Winged bean scandens in spicy curry (Stewing with coconut milk and spices)
Spicy and rich dish
Spicy and rich dish
1. Chop pods.
2. Sauté spices (turmeric, coriander, cumin).
3. Add pods and coconut milk.
4. Stew 20 minutes until done.
5. Serve with rice.
2. Sauté spices (turmeric, coriander, cumin).
3. Add pods and coconut milk.
4. Stew 20 minutes until done.
5. Serve with rice.