Cooking Local: Urizun Mame-Winged Bean Thai Noodles

Cooking Local l Okinawa Hai!

CONTRIBUTED BY KELLY GILLOTTI

Cooking Local l Okinawa Hai!

We have the winged bean here, with lots of names like asparagus pea, Goa pea, and Thai green bean. Interesting-looking bean, don’t you think?

Cooking Local l Okinawa Hai!

I’ve walked past it several times thinking it was Goya-San’s crazy cousin, then hurried by, trying not to make eye-contact. I’m so glad I finally picked it up to try. It’s got a really pleasant crunch and a nice flavor. It cooks faster than a regular green bean too.

Cooking Local l Okinawa Hai!The recipe:

  • 2 tsp ghee or coconut oil
  • Several lemongrass pieces- bruised
  • 1 package urizun mame bite sized pieces (うりずんまめ)
  • 2 small green bell peppers sliced
  • 1 cup bean sprouts (もやし)
  • ½  of a zucchini bite sized pieces
  • 2 myoga diced (みょが)
  • ¼ cup basil roughly torn
  • ½ cup coconut milk
  • 1 ½ tbsp soy sauce (しょゆ)
  • 1 tbsp shikuwasa or lime juice (シークァーサー)
  • Cooked rice noodles

Cooking Local l Okinawa Hai!

 

Cooking Local l Okinawa Hai!

Heat the ghee then add the lemongrass and let this cook for a minute or two. Then add the urizunmame, bean sprouts, bells, and zucchini. Sauté these for five minutes, then add: coconut milk, soy sauce and shikuwasa juice. Once the veggies are tender, add the myoga, basil and cooked rice noodles. Mix this well and serve topped with broken cashew pieces.

Cooking Local l Okinawa Hai!

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