Winged Pea Asparagus Pea

approx 50 seeds

Availability: In stock

$4.95

Details

Nutty, asparagus-flavoured pods - extremely popular in Asia and an expensive delicacy in Australia. This delicious, ornamental plant is so easy to grow and cook – try it sautéed, steamed, stir-fried, dipped in tempura batter and deep-fried, or pickled.

How To Grow

In seed trays or direct where they are to grow in full sun.Sow seed 10mm (½in) deep, firm down gently and keep moist.Transplant into final growing position, spacing plants 25cm apart, after soil temperature reaches 20°C.

When To Plant

Spring to Summer, Autumn in tropical areas.

Sow

Spring

Soil Type

compost

When

Spring to Summer, Autumn in tropical areas.

Where

In seed trays or direct where they are to grow in full sun.

How Sow

Sow seed 10mm (½in) deep, firm down gently and keep moist.

Care

Transplant into final growing position, spacing plants 25cm apart, after soil temperature reaches 20°C.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Winged Peas in Coconut

Winged Peas in Coconut

Ingredients

  • 500g winged beans, sliced cross section 
  • 500g lean ground pork
  • 2 tsp fish paste (bagoong)
  • 3 slices ginger
  • 4 tsp minced garlic
  • 2 -3 Thai chillies (sliced thinly)
  • 1 tsp rice vinegar
  • 330 ml coconut cream
  • Salt and pepper to taste

Instructions

  1. In a frying pan or wok, sauté ginger in oil until golden brown. Add garlic, and sauté until fragrant but not burnt.
  2. Add in the ground pork, and sauté until the meat browns. Add in the fish paste and vinegar and stir. Add in the winged beans and chillies, stir. Add in the coconut cream. Cover and simmer until meat and beans are cooked, around 20 minutes.
  3. Adjust seasoning. Serve hot with plenty of rice.
  4. Adjust seasoning. Serve hot with plenty of rice.
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