Four-sided beans are either annual or perennial herbaceous plants.They have well-developed root systems with numerous nodules, and strong nitrogen fixation capabilities.Four-sided beans have two varieties: one from Indonesia and one from Papua New Guinea.Four-sided beans are rich inproteinfiber, vitamins, and various minerals, with a very high nutritional value. They are often referred to as "green gold," and contain several amino acids, with a reasonable amino acid composition, including a higher content of lysine than soybeans, as well as rich in fats and dietary fiber.Today, let's take a look at how to prepare four-sided beans.

Stir-fried four-sided beans with sour cabbage

Food ingredients

Four-sided beans, sour cabbage

2. Chop the garlic into slices,Chili peppersand cut into small pieces for later use.

3. Pour a suitable amount of oil into the wok, add the sour cabbage, and stir-fry over low heat until fragrant, then set aside.

4. Heat another wok, add chili peppers and garlic slices, and stir-fry until fragrant, then add the four-sided beans and stir-fry until cooked.

5. Add the previously stir-fried sour cabbage, and stir-fry together with the four-sided beans.

5. Add the appropriate amount of salt,MSGand stir-fry until evenly mixed. Turn off the heat and serve.

2. Pour a suitable amount of water into the pot, bring to a boil, add a tablespoon of oil, and add the four-sided beans for blanching. Remove and rinse with cold water.

3. Pour a suitable amount of oil into the wok, heat the oil, add garlic slices and chili peppers, and stir-fry until fragrant. Then add the four-sided beans and stir-fry.4. After the sausages are fried until translucent, add the four-sided beans and stir-fry together for 3 minutes.5. Add salt, MSG, and oyster sauce to taste, and stir-fry until evenly mixed. Remove from heat and serve.2. Blanch the four-sided beans in boiling water, then remove and soak in cold water.3. Pour a suitable amount of oil into the wok, heat the oil, add garlic slices and dried chili peppers, and stir-fry until fragrant.

4. Add the blanched four-sided beans and stir-fry together.

5. When the four-sided beans are almost cooked, add salt and MSG to taste and stir-fry until evenly mixed. Remove from heat and serve.

2. Quickly blanch the cut four-sided beans in boiling water, then remove and set aside.

3. Chop the garlic and chili peppers, and prepare

Sichuan peppercorns

When the four-corner beans are almost cooked, add salt and stir-fry until cooked.

4. Heat a cold wok with oil, add Sichuan peppercorns, and slowly fry until fragrant, then remove and discard.

5. Add garlic slices and chili peppers, and quickly stir-fry the blanched four-sided beans.6. Add the appropriate amount of salt and a little chicken powder, and stir-fry until evenly mixed. Turn off the heat and serve.|

Heat a wok over low heat. Add Sichuan peppercorns and fry until fragrant, then remove and discard.

Add minced garlic and chili segments to the wok and stir-fry until fragrant. Then, quickly stir-fry the blanched four-corner beans.

Add the appropriate amount of salt and a little chicken powder and stir-fry until evenly mixed. Turn off the heat and serve.