Weeknight-friendly Sweet Potato Scramble with the black bean and garlic we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the sweet potato 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 sweet potatoes and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the black vinegar and the rest of the black bean and garlic 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.
Chinese
Members
A glossy take on Cauliflower Pilaf, built on chilli and sichuan pepper and finished the way we...
Chinese
Members
The kind of Chinese plate you make on repeat. soy and ginger, a proper sear, and a finish of...
Chinese Our tested Steamed Turkey Ramen: wok-tossed, generous, and balanced with chilli and sichuan...
Chinese This Chinese Scramble leans on black bean and garlic to do the heavy lifting. We roast the Cod...