Stir fried vegetables with black bean sauce

This recipe serves 4 people

Shop ingredients

-    1 TBSP light soya sauce PRB
-    ½ TBSP rice wine SHAO HSING
-    1 TSP minced garlic LKK
-    2 to 3 TBSP black bean sauce LKK

Other ingredients

-    250 gram chicken  breast meat (cut in strips / blocks)
-    dash of pepper
-    1 TBSP corn flour
-    2 TBSP water
-    3 TBSP oil for frying
-    1 TSP shallots (chopped)
-    1 TSP ginger  (chopped )
-    ½  red paprika – cut in  blocks
-    ½  green paprika – cut in blocks
-    100 ml water

Preparation - marinating the meat

• Marinate the chicken with the – light soya sauce , Shao Hsing rice wine, pepper, corn flour and water. Marinate 10 mins.

Cooking

• Heat wok/pan and add 3 TBSP oil. Stir-fry the marinated meat until change colour. Take out and drain.
• Reheat wok/pan – add 1 TBSP oil and stir-fry the minced garlic, shallots and ginger until aromatic.
• Add the ready cut paprikas  and give a good stir.
• Add the black bean sauce.
• Give a good stir then add in the pre-cooked chicken meat.
• Mix all together and let it cook for a few minutes.
• Add enough water to have some sauce.
• Bring all to a boil and mix well.
• Dish out and serve with white rice.

Enjoy!

TBSP = tablespoon TSP = teaspoon