Green bean, onion and capsicums
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.
Ingredients
| 200 g | Green beans, stalk ends cut off, beans sliced 3cm on the diagonal |
| ½ small | Red capsicum, cored, seeded, cut into 2cm dice |
| ½ small | Onion, cut into 2cm dice |
| 2 Tbsp | Malt vinegar, or chinkiang (black rice) vinegar |
| 2 tsp | Sugar |
| 3 Tbsp | Hot bean sauce |
| 1 tsp | Sesame oil |
Directions
- 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
http://www.bite.co.nz/recipe/13542/Green-bean-onion-and-capsicums/
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