150g winged bean (trimmed both ends and sliced diagonally)
1 red chilli (seeded and shredded)
2 bird’s eye chilli (diced)
1 tbsp chopped garlic
3 tbsp cooking oil
¼ tsp salt
½ tsp sugar
2 tbsp water
- Heat up a wok with 3 tbsp of cooking oil. Saute the peanut on low heat until golden brown. Remove and set aside.
- Use the remaining oil to saute the red chilli, bird’s eye chill and garlic until fragrant.
- Add in winged bean and seasonings, constantly stir-frying until tender crisp.
- Add in fried peanut, stir-fry evenly.
- Dish out and serve.