This Vietnamese Medley leans on lemongrass and chilli to do the heavy lifting. We glaze the Black Bean for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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