Chicken and Black Bean Stir Fry

Ingredients

• 500 g chicken mince
• 1 1/2 tblsp vegetable oil
• 3 cm piece fresh ginger, finely grated
• 2 eschallots, thinly sliced
• 1/3 cup water chestnuts
• 175g sugar snap peas, halved
• 200g beans, trimmed, cut into 3 cm lengths
• 1/2 cup black bean sauce
• cooked soba noodles and steamed asian greens to serve
• sliced green onions and sliced red chilli to garnish

Method

1. Heat a wok over high heat. Add 1 tblsp of oil and swirl to coat. Add the chicken mince and stir fry using a wooden spoon to break up any lumps, for 1 to 2 minutes or until browned. Transfer to a plate and keep warm.
2. Add remaining oil to the wok and swirl to coat. Add the ginger and eschallots. Stir fry for 1 to 2 minutes until fragrant. Add the water chestnuts, sugar snap peas and asparagus and stir fry for 1 to 2 minutes. Return the chicken to the wok with the black bean sauce. Stir fry 1 to 2 minutes until heated through.
3. Serve chicken with soba noodles and asian greens and garnish with green onion and chilli.

Product used in recipe

• Hakubaku - Hakubaku Organic Soba