Mussel and black bean stir-fry
- 1/4 cup peanut oil
- 2 long red chillies, finely sliced
- 1 large knob ginger, peeled and grated
- 1 large brown onion, finely sliced
- 3 tbsp salted black beans, rinsed
- 2 tbsp soy sauce
- 3 tbsp chilli sauce
- 1/2 cup water
- 1/2 cup white sugar
- 1/4 tsp sesame oil
- 1.5kg black mussels, scrubbed and debearded
- 1/4 bunch shallots, finely sliced
Mussels are on great form right now and are perfect in this intense, sweet-salty stir-fry.
Method
Heat oil in a wok. Stir-fry chilli, ginger and onion until soft and starting to brown, about 5 minutes. Add black beans, soy, chilli sauce, water, sugar and sesame oil and bring to a rapid boil for 2 minutes. Add mussels and toss to cover in sauce. Cover with a lid and cook on a high heat until mussels are cooked and open. Stir a few times so they cook evenly. Garnish with shallots and eat as is or with jasmine rice.
Serves 4
