This offering was inspired by a recipe in the “Listener’ magazine of 20 January 2012, and thus probably owes its provenance to Lauraine Jacobs. Thanks, Lauraine.
Ingredients.
1 skinless chicken breast fillet, thinly sliced.
1 400g can black beans, drained, but reserve the liquor.
2 good sized spring onions, finely sliced.
1 cup green beans, diced.
2 tblsp cornflour.
2 tblsp sugar.
1 tsp chicken stock powder.
Salt to taste.
2 tblsp soy sauce.
1 tblsp sweet chilli sauce.
1 tblsp oyster sauce.
¼ cup sherry.
¼ cup olive oil.
3 cloves garlic, peeled, finely sliced.
1 sachet Udon noodles.
Preparation.
1. Prepare the meat, cover and set aside.
2. Drain the black beans, reserving the liquor. Prepare the onions and beans, place in a bowl with the drained black beans, cover and set aside.
3. In a bowl, combine the cornflour, sugar, stock powder, salt, chilli sauce, soy sauce, oyster sauce, bean liquor and sherry, beat together to fully combine, and top up with water to the volume of 2 cups. Cover and set aside.
4. Prepare the garlic and set aside.
Method.
Heat the oil on a wok or sauté pan over a hot flame and stir fry the meat until golden then add the garlic and stir fry for another minute. Add the sauce mixture, bring to the boil, reduce the heat to a simmer and cook, stirring, until thickened. Cover and simmer for another 10 minutes to ensure that the meat is cooked through, the raise the heat until bubbling and stir in the black bean mix and the noodles. Allow to bubble for 3-4 minutes, stirring a couple of times, until the noodles are done and serve immediately.
Serves: 2.
Poddimok 