Black bean and garlic, pilchard stir fry 

I copied this Asian recipe off a guest Asian chef at one of the 5 star hotels I worked at. Try not to over cook your vegetables in this Asian recipe. There is nothing worst than eating a stir-fry that tastes great but the vegetables are soggy and lifeless.

Heat a wok and add half the peanut oil. When the wok starts to smoke, add the pilchard and stir-fry for 4 minutes, then take the pilchard out of the wok and rest aside. Heat the wok again with the remainder of the peanut oil and fry the vegetables for 2 minutes. Take the vegetables out of the wok and rest aside with the pilchard. Add the chopped garlic and black beans and fry for 2 minutes. Add the hoisin sauce, oyster sauce, sweet soy sauce, honey and the water and reduce for 2 minutes. Add the pilchard and vegetables and when the sauce starts to boil, add the cornflower and water and simmer for 30 seconds. Take the stir fry out of the wok and serve immediately.

1 pound thinly sliced pilchard

¼ cup black beans

2 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 clove garlic

1 teaspoon ginger

2 tablespoons sweet soy sauce

1 tablespoon honey

¼ red capsicum

¼ cup bean shoots

½ small red onion

½ cup snow pea’s

1 cup water

1-tablespoon cornflower mixed in ½ teaspoon of water

1 tablespoon peanut oil