beef black bean stir–fry

Preparation time 15 minutes, plus marinating Cooking time 15 minutes 200 ml black bean sauce 2 tablespoons Shaoxing rice wine 2 garlic cloves, crushed 500g lean beef fillet steak, thinly sliced low-calorie cooking spray 1 onion, cut into wedges 200g sugar snap peas, trimmed 1 red pepper, cored, deseeded and thinly sliced Combine the black bean sauce, rice wine and garlic in a bowl. Place the beef in a glass or ceramic bowl, add half the sauce mixture and toss to coat evenly. Cover and leave to marinate in the refrigerator for 3-4 hours.

Spray a nonstick wok or frying pan with cooking spray and heat over a high heat. Add the beef and stir-fry for 4-5 minutes, or until just cooked. Transfer to a bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the onion and stir-fry for about 1-2 minutes until slightly softened. Add the sugar snap peas and red pep-per and stir-fry for about 2-3 minutes until just tender.

Return the beef to the pan, add the remaining sauce mixture and cook, stirring, for about 1 minute until heated through. Serve with steamed jasmine rice.

For pork, baby mushroom& black bean stir–fy, follow the recipe as for Beef& Black Bean Stir–fry, replacing the beef with 500g lean pork steaks, cut into thin strips, and using 200(7 oz)baby button mushrooms, trimmed and halved, instead of the sugar snap peas.

qingquang

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