Wok-Fried Black Beans with Pickled Red Onion & Sugar Snaps from The Sugar Club Cookbook by Peter Gor
The colours of this dish are beautiful and the textures are light and crisp. I like to serve it with sliced roast duck breast on top or, as part of a feast, tossed cold through rocket and watercres...
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Ingredients
- 3 tablespoons sesame oil
- ½ cup finely sliced spring onions
- 1 teaspoon Asian fish sauce
- 1½ cups sugar snaps, topped and tailed
- 100ml (3½fl oz) water
- 1 teaspoon tamari
- ½ cup chives, cut into lcm (⅓in) lengths
- 1 cup loosely packed fresh mint leaves
- 4 large juicy lemons, squeezed to yield 250ml (9fl oz) juice
- 400g (14oz) dried black beans, soaked overnight in cold water
- 3 medium-sized red onions
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