Dramatic colours and a barely cooked crunchiness make this a perfect stir fry recipe for summer. Spoon over rice or serve it next to a simply grilled piece of pork or chicken.
Serves 4 as a side dish
Ready in 20 minutes
Per serving:
113kcals
6g fat (0.6g saturated)
2.6g protein
12.9g carbs
11.4g sugar
1.2g salt
1. If using the black beans, soak them in 250ml hot water for about 10 minutes, then drain and rinse thoroughly. Transfer to a pestle and mortar or a sturdy bowl and crush them roughly. Mix them (or the black bean sauce, if using) with the vinegar, honey and soy sauce, and set aside.
2. Put the oil in a wok or large frying pan over a high heat. When hot, add the peppers and stir-fry for a few minutes, until they just start to colour. Add the garlic, ginger and onions and stir-fry for a few more minutes, until the onions have softened a little.
3. Add the soy sauce and bean mixture to the wok and stir-fry for about 30 seconds. Check the seasoning, remove from the heat and serve, garnished with the coriander leaves.
© delicious. magazine
Try an Australian Semillon-Chardonnay blend here. The sweet and sour flavours work well with a soft, very fruity white.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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