Chicken and snow peas in black bean sauce
When cooked properly, the pods retain their bright green colour and just a little crispness, especially when quickly stir-fried in a wok. They are flat with just a hint of the new peas rippling the surface.
Photo: Quentin Jones
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- 2 tbsp of salted, fermented black beans
- 3 tbsp of extra virgin olive oil
- 300g of chicken thighs
- 1 onion
- 3 garlic cloves
- 2cm length of ginger
- 100g of snow peas
- fish sauce
- soy sauce
- cracked pepper
- sesame oil
- 1 handful of chopped coriander
- sesame seeds and spring onion, to serve
Soak 2 tablespoons of salted, fermented black beans in cold water, changing it two or three times to get rid of most of the salt.
Heat 3 tablespoons of extra virgin olive oil in a wok until very hot. Add 300g of chicken thighs cut into bite-sized pieces with an onion cut into wedges, 3 minced cloves of garlic and a thinly sliced, 2cm length of ginger. Stir-fry for 3 minutes then add 100g of trimmed snow peas, some chillies and the drained black beans. Keep stir-frying for 3 minutes more, then add a few splashes of fish sauce and soy sauce. Turn down the heat, add a few turns of cracked pepper and stir for a minute. Add a few splashes of sesame oil, turn off the heat and add a handful of chopped coriander.
Serve with steamed rice and finish with toasted sesame seeds and some thinly sliced spring onion.