BLACK BEAN CHICKEN & EGG­PLANT SAN CHOY BOW

Sunday Herald Sun - Stellar - - On Sunday -

“Chi­nese spicy black bean sauce, which is avail­able from se­lect su­per­mar­kets, has a bit of a kick.”

SERVES 4- 6

¼ cup (60ml) rice bran oil 1 (335g) egg­plant, cut into 3cm pieces 4 spring onions, trimmed, chopped into

5cm lengths 1 bunch snake beans, trimmed, chopped into 5cm lengths ¼ cup (60ml) Chi­nese spicy black bean sauce 8 small in­ner Savoy cab­bage leaves 1 cup co­rian­der leaves

¼ cup salted cashews, chopped Ke­cap manis and sam­bal oelek, to serve

Heat oil in a large wok or non-stick fry­ing pan over medium-high heat. Add the egg­plant and cook, stir­ring oc­ca­sion­ally, for 10-12 min­utes un­til golden and cooked through. Re­move egg­plant from the pan and in­crease heat to high. Add the chicken, spring onion and snake bean, and cook for 8-10 min­utes un­til browned. Re­turn egg­plant to the pan and add the black bean sauce. Care­fully stir to coat and cook un­til the egg­plant is heated through.

Place chicken and egg­plant mix­ure in cab­bage leaves and top with co­rian­der leaves and cashews. Serve with ke­cap manis and sam­bal oelek.

PER SERVE • 29G PRO­TEIN • 7G SAT FAT • 13G CARB • 9G SUG­ARS • 775MG SODIUM • 445 CAL (1860KJ)

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