Green bean, onion and capsicums

Name: Green bean, onion and capsicums
Yield: 6
Ingredients: 200 g Green beans, stalk ends cut off, beans sliced 3cm on the diagonal (Main); ½ small Red capsicums, cored, seeded, cut into 2cm dice (Main); ½ small Onions, 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

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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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 (Main)
½ small	Red capsicums, cored, seeded, cut into 2cm dice (Main)
½ small	Onions, 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.