Yam Thua Phu (Spicy Winged Bean Salad) 0.50 lb winged beans 0.50 cup steamed pork sliced into small pieces 0.25 cup coconut milk 2.00 tablespoon fried sliced shallot 2.00 tablespoon coarsely ground roasted peanuts 2.00 tablespoon fish sauce 1.50 tablespoon sugar 2.00 tablespoon lime juice 1.00 small pan-roasted dried chili 2.00 small roasted shallots 1.00 small roasted garlic bulb Preparation: Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces. Bring the coconut milk to a boil and then remove from heat. Pound the chili, the roasted shallots, and the garlic well in a mortar then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl. Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving platter. Yield: 2 servings