Stir fried okra and 4 angled beans with sambal udang

When cooked, okra is soft and slimy so sometimes I add 4 angled beans to give the dish a sweet and crunchy taste.

 Winged beans or 4 angled beans (四角豆) are known as kacang botol in Malaysia. They have 4 edges that fan out like a 4-angled star and look like an X when cut. Fresh young bean pods are rich in protein, vitamins A, B and C, iron, copper, manganese, calcium, phosphorus and magnesium. They are effective against various types of cancers especially skin, lung, cervical, breast, colon and prostate cancers. In Malaysia, winged beans are used as an effective remedy for smallpox and vertigo.

Ingredients

1 pack okra (ladies fingers)

1 pack 4 angled beans

Sambal udang paste

There are different types of crispy prawn chilli paste

My preference is the one by Hengs (middle one)

Slice the 4 angled beans diagonally

Heat up the oil and fry some chopped garlic until fragrant

Add the beans and mix thoroughly in the oil

Add a little water to prevent it from burning and help the beans cook faster

Cover and cook until the beans are slightly soft and tender

Remember to stir occasionally and add a bit more water if needed

Cut the okra just before cooking so that it will not be so slimy

Remove the top and bottom ends of the okra

Cut into small bite size pieces

Add the okra and mix thoroughly

Add a little water at a time and stir until the okra is soft

Remove a little portion for the children

Add 2 tbsp of the sambal udang paste to the remaining vegetables and mix thoroughly

Dish up and serve