Chicken & Black Bean Stir Fry

15 mins Prep
10 mins Cook
4 Serves
  • 500g Lilydale Free Range Chicken Mince
  • 1½ tablespoons vegetable oil
  • 3cm piece fresh ginger, finely grated
  • 2 eschallots, thinly sliced
  • ⅓ cup water chestnuts, finely chopped
  • 175g sugar snap peas, halved
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • ½ cup black bean sauce
  • Cooked soba noodles and steamed Asian greens, to serve
  • Sliced green onions, and sliced red chilli, to garnish
Clear selections
Copy to clipboard
  1. Heat a wok over high heat. Add 1 tablespoon of the oil and swirl to coat. Add the chicken mince and stir fry using a wooden spoon to break up any lumps, for 1 to 2 minutes or until browned. Transfer to a plate and keep warm.
  2. Add the remaining oil to the wok and swirl to coat. Add the ginger and eschallots. Stir-fry for 1 to 2 minutes until fragrant. Add the water chestnuts, sugar snaps, and asparagus and stir-fry for 1 to 2 minutes. Return the chicken to the wok with the black bean sauce. Stir-fry for 1 to 2 minutes until heated through.
  3. Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli.
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites