Winged bean with Asian dipping Sauce
As fresh and fast as it can get.
- 100 g winged bean fresh immature pods
- 2 tsp light soy sauce
- 1 tsp rice wine vinegar
- 1 small bird's eye chilli finely chopped
- 1 pinch brown sugar
- few strands torch ginger flower
- few drops Sesame oil
Wash, clean and pat dry the winged beans. String the beans and cut them to size.
In a small bowl wish together all the ingredients for the dipping sauce
Enjoy a healthy appetizer.