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Ingredients

1 1/2 tablespoons vegetable oil
500g Lilydale Free Range Chicken mince
3cm piece fresh ginger, finely grated
2 eschalots, thinly sliced
1/3 cup water chestnuts, finely chopped
175g sugar snap peas, halved
1 bunch asparagus, trimmed, cut into 3cm lengths
1/4 cup black bean sauce
Cooked soba noodles, to serve
Steamed Asian greens, to serve
Sliced green onions, to garnish
Sliced red chilli, to garnish

Method

Step 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.
Step 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.
Step 3 Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli.

Chicken and black bean stir fry

How to make Chicken and black bean stir fry

Ingredients

Method