BLACK BEAN CHICKEN & EGGPLANT SAN CHOY BOW
“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)