Green bean, onion and capsicums

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.

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

1. 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.
2. 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

• Sohofama's 24-hour drunken eggs
• Pickled radishes
• Braised eggplant with pork, miso and brown rice