Wing bean laksa


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Is it a bean, or a frilled extra-terrestrial? The wing bean is loved throughout Asia, both for the climbing vines and flowers of the plant and for the flavour of the bean, if you come across them, slice them on the diagonal and throw into a Stir-fry, or into your favourite Thai curry or Malaysian laksa soup. If you don’t come across them, use normal earthling green beans instead.


  • 1 tbsp vegetable oil
  • 1 slice fresh ginger
  • 1 kg (2 lb) wing beans
  • 1 tbsp laksa paste (Pantry)
  • ¾ cup coconut milk
  • ½ cup chicken broth
  • few sprigs coriander


Heat wok until hot. Add oil, and heat. Add ginger and cook for 1 minute. Add wing beans, and toss well for 5 minutes over medium heat. Remove wing beans, discard ginger, and add the laksa paste to the wok. Cook for 3 minutes, then add chicken broth and coconut milk, stirring well. Heat gently without boiling, stirring constantly, then return beans to the wok and cook until just tender.