I have a four-angled bean plant in my garden which is blooming right now with these beautiful beans here. It’s a shame I forgot to take a photo of my plant before I harvested the beans . Now I have to wait till the next time it fruits. But here’s a picture of my bountiful harvest…ta-da!

Beautiful, huh? Well, there’s truly nothing like freshly-harvested, homegrown beans cooked and eaten within minutes. No fertilizers, no insecticides. It has a natural sweetness you can’t get from the ones you get at the market.

Most people cook these beans (also called kacang botol or winged beans) with sambal belacan (or chilli paste). But I prefer to keep mine simple when I’m using homegrown beans because I don’t want to crowd its incredible freshness and natural flavor.

So just a few simple ingredients, that’s it.

• garlic, chopped finely
• a handful of shrimps, shelled
• a handful of 4-angled beans, cut into .25 inch lengths
• sesame oil, salt and pepper, to taste

Heat up the wok (or frying pan). Drizzle some cooking oil and add the garlic to flavor the oil. Add the shrimps and fry quickly before adding the beans.

Lastly, give it a quick drizzle of sesame oil, and a sprinkle of pepper and salt. A few flips with your spatula and you’re done. Time to enjoy the crunchy sweetness!

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