Venison with Winged Bean

Today I am going to share you this Venison with Winged Bean.  Another delicious recipe that I came up since I was not sure what to make for dinner a few nights ago.  Winged Bean is very delicious vegetables that you can use on a lot of recipes.  You can even make a salad using Win Bean, I grew up eating Win Bean all the time since we have this on our farm.

Winged Bean is also known as the Goa Bean, four-angled bean, four-cornered bean, Manila bean, and Dragon bean.  You will find a lot of this in South and South Asia. They are very easy to grow and when they put out the bean it’s a lot.   I remembered my mom and grandmother uses the winged bean in a lot of their recipe.  It’s very delicious, and it’s crunchy when you use this to a salad it added more flavor to it.

Since I came to the US it’s my first to ever eat the Winged Bean. The reason is, it’s hard to find this kind of vegetables anywhere.  I have to go to a farmers market that carries all international food.  Luckily when I went to Buford Farmers Market in Atlanta, I found it and oh my the price is high but you know what it’s worth buying.  My husband definitely enjoyed eating this winged bean.

Incorporating this with Venison and other spices was a great idea.  Since I don’t have the beef meat to cook, I decided to just use Venison since I have some tenderloin left. On this recipe, I used 2 pounds of the venison,  sliced onions, cloves of garlic, tomatoes, ginger, oyster sauce, olive oil, 2 pack of the winged beans (I think I have 20 total), salt and ground peppers.

Venison with Winged Bean is very healthy and easy to cook.   To make the dish perfect, what I did is I let the meat simmer for about 35 minutes in medium heat until the meat is tender.   Most of the time after 35 minutes the meat is tender and easier to eat.  However, if you put your heat on high it will only make the meat rough and hard to eat.  When simmering the meat, I don’t put all the ingredients that way I don’t overcook the vegetables.

The finished of this recipe is very delicious, it’s full of so many flavors. Plus the winged bean is cook al dente, so it leaves some crunchiness.  I put enough water to this recipe so I can have some juice to go over my rice.  But you it’s all up to you how much water you want to use.  You can use a lot or less water, it all depends on you.  I marinated my venison for about an hour with soy sauce, mellow yellow, garlic, hoisin sauce, and ground pepper. Let’s get started.

If you try this recipe, let me know how you like it.  Don’t forget to check out my other recipe.

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Venison with Wing Bean
Print Recipe
Venison with Winged Bean is very delicious and healthy. It's simple and doesn't require tons of ingredients.
  • CourseMain Dish
  • CuisineAmerican, Filipino
Servings Prep Time
9 people 15 minutes
Cook Time
35 - 50 minutes
Servings Prep Time
9 people 15 minutes
Cook Time
35 - 50 minutes
Venison with Wing Bean
Print Recipe
Venison with Winged Bean is very delicious and healthy. It's simple and doesn't require tons of ingredients.
  • CourseMain Dish
  • CuisineAmerican, Filipino
Servings Prep Time
9 people 15 minutes
Cook Time
35 - 50 minutes
Servings Prep Time
9 people 15 minutes
Cook Time
35 - 50 minutes
Ingredients
Ingredients
  • 3 tbsp olive oil
  • 2 pack winged bean (about 20 pieces, cut into slant
  • 2 lbs venison (beef or chicken will work too)
  • 6 cloves garlic (chopped)
  • ¼ cup tomatoes sliced
  • ¼ cup fresh ginger sliced
  • ½ cup onions sliced
  • 3 tbsp oyster sauce
  • 1 tsp salt (add more if needed)
  • ½ tsp ground pepper (add more if needed)
  • ½ cup water
Marinating Ingredients
  • ½ cup soy sauce
  • 3 tbsp hoisin sauce
  • 1 tbsp minced garlic
  • 1 cup mellow yellow (coke, sprite, 7-ups, & other soda will do)
  • 1 tsp ground pepper
Servings: people
Instructions
  1. Sliced the meat into thin slices or chunk, whatever size you prefer really. Then mix it with all the marinating ingredients, and let it marinate for about an hour or so. You can marinate this overnight as well.
  2. After the marination is done, heat up the oil in a big pot or skillet.
  3. Once the oil is hot, add the garlic, and ginger. Cook for about 2-3 minutes until their aroma comes out.
  4. Then add the onions, mix well and cook for another 3 minutes until the onions is translucent.
  5. Add the sliced tomatoes, oyster sauce, water and the marinated meat. Mix well until all the ingredients are well incorporated. On this section included the juice from the marination.
  6. Let the meat cook for about 35 to 40 minutes, or until the meat is tender. Stir every now and then.
  7. When the meat is tender, add your winged bean stir and cook it for about 5 to 8 minutes. Do not overcooked the winged bean.
  8. Turn off the heat, serve with rice and enjoy.
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12 thoughts on “Venison with Winged Bean

  1. This is something that would really wow my in-laws. I’m not sure where to get venison, though. I’ll have to look next time I go for groceries.

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