Winged bean is crisp and tender; the new variety Taitung No. 1 - Qingcui tastes even better

By Lin Yupu, reporter for Upstream and Downstream

Have you ever tried the crisp, tender, bright green "winged bean"? This unique vegetable from indigenous tribes is not only nutritious but also the crispest and most tender of all legume vegetables. Unfortunately, the local strains of the past could only be planted in autumn and winter, so they could not be widely promoted.

Now the Taitung District Agricultural Research and Extension Station of the Council of Agriculture (hereinafter referred to as "Taitung Station") has bred a new variety, "Taitung No. 1 - Qingcui," which can produce continuously from September to late May of the following year. It is not only high-yielding, but its pod shape and length are uniform, making harvesting convenient. At present, only one young farmer has received the technology transfer. Taitung Station appeals that any farmers interested should contact the Horticulture Research Office of the Crop Improvement Section at Taitung Station.

Trivia: How do you eat winged bean? First cut the tender pods into small sections about a finger wide or into appropriately sized pieces, blanch for 30 to 60 seconds, then remove. After that, stir-fry with meat or small dried fish according to personal taste, or dress with Japanese-style or sesame-based sauces for a cold dish; the flavor is also excellent.