Green bean, onion and capsicums
Photo by Tam West
My interpretation of an appertiser I ate at the Michelin starred Cantonese restaurant, the Hoi King Heen, at the Intercontinental Grand Stanford. I used a Taiwanese hot bean paste from my local Asian shop. I can’t read the Chinese name but it is made by the Chin Bin Pickle Food Factory and has a stylized white dove with a crown on its head above the Chinese characters. I chose it because it has the right flavour and has no chemical additives.
- Bring a saucepan of water to the boil. Drop the vegetables into the water for 30 seconds, remove and drain well. Place in a bowl.
- Add the vinegar, sugar and bean sauce and mix well. Drizzle the oil over everything and serve.
See more of Ray's Hong Kong-inspired recipes