Serves 4 – 6
500g of Skinless Chicken or Lean Striploin Beef sliced thinly.
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
250ml vegetable or chicken stock
2 tablespoons Chinese rice wine or White wine vinegar
1 tablespoon soy sauce
1 tbsp of Oyster sauce
1 teaspoon of sweetener or honey. (1 syn per tsp)
1 teaspoon crushed chilli flakes for heat (optional)
2 teaspoons cornflour dissolved in 1 tablespoon water (1/2 syn per tsp)
Low cal cooking spray (Frylight)
Large Spanish onion
3 tablespoons fermented black beans, soaked in water for about half an hour then rinsed and drained (if you prefer a stronger and saltier flavor, use more beans)
Fry off the chicken or beef and leave aside.
Mash the soaked and drained fermented black beans with a fork and set aside.
Spray a wide pan or work with low cal cooking oil and place over medium-high heat.
Add the garlic and ginger and cook for a minute or two until softened and very fragrant.
Add the mashed beans and cook for another minute.
Add all remaining ingredients, except for the conflour mixture, and bring to a boil.
Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half.
Stir in the cornflour slurry mixture and simmer for another minute or until thickened.
At the last minute add the onion and green pepper so they stay nice and crunchy.
If you want to make in advance without meat. Let the black bean sauce cool and store in an airtight container (preferably glass) in the fridge. It will keep for up to 2 weeks in the fridge or up to 4 months in the freezer.